Strange name but delicious little treats. Basically, it’s homemade cheese simmered in sugar water then cooled. This is an Indian recipe that came from friends of mine from Upstate New York. It’s simple, different, and tasty. Plan on making these a day ahead; they need setting time.
3 pints milk
3-4 Tbsp. lemon juice – room temperature
2 tsp. cornmeal
1-1/2 cups sugar
4 cups water
Few squares/pieces of cheesecloth (Can be purchased in the dishcloth section of grocery store)
Line a colander with the cheesecloth and place in the sink.
Pour the milk into a large saucepan and bring to the almost boiling point – keep an eye on this as the milk will begin to rise in the pan and it rises fast. As it begins to rise, remove it from the heat and add the room temp lemon juice and stir only once. Allow this to stand for 5 minutes; the curds will form during this time. Pour milk mixture into the lined colander and drain for about 4 hours.
Turn the curds out onto your counter and knead a full 5 minutes, using the heel of your hand. Add the cornmeal and knead again until the cream cheese is smooth. You will know when you are done kneading because your palm will become greasy.Shape cheese into walnut-sized balls and place on a plate; set aside.
In a large saucepan heat sugar and water together until sugar dissolves, then bring to a boil and simmer for 5 minutes. Pour about half (you don’t have to be exact) of the syrup into another container such as a large, glass Pyrex measuring cup.
Put Rasgullas into the syrup in the pan and bring to a boil. Simmer uncovered on very low heat until the Rasgullas swell and become spongy – approximately 1 hour. You will need to occasionally add a little of the reserved sugar syrup to the pan to keep it from getting too thick. After 1 hour remove from heat and cool until lukewarm. Serve warm or at room temperature by placing 1 -2 Rasgullas on individuals plates per serving.