Rasgulla (Chenna Balls in Sugar Syrup)

Chenna

• 1.5 liters Whole milk
• 1 large Lemon, juicy

Sugar syrup

• 300 g Granulated sugar
• 1.5 liters Water
• 6 pieces Green cardamom pods
• 1 tsp Rose Water

1. Pour the milk into a large pot and bring it to a gentle boil over medium heat, stirring now and then to prevent catching. Squeeze the lemon to get the juice, then reduce the heat to low.
2. Add the lemon juice a little at a time, stirring gently, until the milk curdles and the whey looks pale yellow-green. Take off the heat and leave for 2 minutes to fully separate.
3. Set a sieve over a bowl and strain the curds. Rinse the curds under cold water for 30 seconds to remove the lemon flavour, then leave to drain until the chenna feels damp but not wet.
4. Tip the chenna into a mixing bowl and knead with the heel of your hand until completely smooth and no longer grainy. It should come together into a soft, pliable dough that does not crack when pinched.
5. Divide the chenna into 12 equal portions and roll each into a smooth ball, keeping the surface free of cracks. Cover the balls with a clean cloth while you make the syrup so they do not dry out.
6. In a wide saucepan, combine the sugar and water and bring to a rolling boil. Lightly crush the cardamom pods to open them, then add them to the syrup.
7. Gently slide in the chenna balls, cover, and keep the syrup at a lively simmer so the balls bob and expand. Cook for 15 minutes, turning the heat down slightly if it threatens to boil over.
8. Switch off the heat and stir in the rose water. Leave the rasgulla to cool in the syrup for 10 minutes, then transfer to a bowl with enough syrup to cover and chill until cold.

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