Homemade Mini Rasgulla

Rasgulla or Rasagolla is a very popular cheese based dessert dipped inside a sweet syrup originally from the Indian state of Orissa but somehow people associate it with the state of West Bengal. It is a very popular sweet dish throughout India. The dish is made from balls Indian cottage cheese and then cooked in sugar syrup. Lots of sweet dishes have evolved over time and changed a little, or have extra ingredients added to give richness or color etc but rasgullas have remained pretty much true to it’s origin. Growing up I have not eaten it much but ever since my little one started to taste all sorts of food and has a sweet tooth I have also started to venture into this territory slowly.

Mini Rasgulla ready to be popped into your mouth

Ingredients:
* 1 litre milk (1/4 gallon)
* 3 tbsps lemon juice
* 3 1/2 cups water
* 1 cup sugar
* Pinch of cardamom powder

Directions:
Bring milk to a boil. Once it starts raising, add the lemon juice only in one spot. This makes the curdle to produce faster. The curdles are now called paneer or Indian cottage cheese (See pics for paneer here). Now knead it well for a few mins. Make mini balls (about 15) and keep aside. Heat water in a wide vessel, then add sugar and keep stirring till sugar dissolves completely. When the sugar syrup boils and starts bubbling, add cardamom powder, then add the balls slowly one by one and simmer it for approximately 3 mins.

If the balls go to the corner, move them to the middle. Keep in medium flame and close with a lid. Cook for about 10 mins opening the lid every few mins this is to ensure the vapour passes out not allowing the sugar syrup to ooze out. After about 10 mins, the balls would be closely doubled in size. Cool it completely and chill it for at least an hour before serving.

Mini Rasgulla's served