White Rasgulla is a popular Indian sweet made from chenna (paneer) and sugar syrup. It is a spongy, syrupy dessert made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. It is often served chilled.
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1/4 cup
1/2 cup
1/4 teaspoon
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1/4 cup
Heat the milk in a heavy-bottomed pan over medium heat.
When the milk comes to a boil, add the lemon juice and stir continuously.
The milk will start to curdle and the whey will separate from the curdled milk.
Strain the curdled milk through a muslin cloth and discard the whey.
Rinse the curdled milk with cold water and squeeze out the excess water.
Transfer the curdled milk to a bowl and knead it for 5-7 minutes until it forms a soft dough.
Divide the dough into small balls and set aside.
In a separate pan, add the sugar, cardamom powder, water and rose water.
Bring the mixture to a boil and then reduce the heat to low.
Add the prepared balls to the syrup and simmer for 10-15 minutes.
Turn off the heat and let the rasgullas cool down completely.
Serve the rasgullas chilled. Enjoy!
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It's official: White Rasgulla is the food of choice for 24-27 female, with people of >40 BMI also on board.
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