Gluten Free Rasgulla Recipe
Dessert  Dairy  Indian  
4 cups 2% milk
2 scant tbsp. fresh lemon juice

4 cups water
1 1/2 cups sugar

dash of fresh lime juice
1 tsp. Rose essence (or to taste)

Make Chenna (the cheese base for the sweet):
Bring milk to a boil in a large pan (I like the ceramic lined dutch oven type for milk recipes) over medium high heat. Stir frequently, because it likes to burn on the bottom. You also want to avoid skins forming on the surface, so keep stirring. A wooden spoon works well.

When milk has come to a low boil, add your lemon juice and watch the whey separate, leaving white bits in the pan. When the whey looks clear, turn off the heat. Prepare a strainer with a dampened, thin towel (flour sack type is perfect) or cheesecloth. Pour your cheese into the strainer and rinse it with cold water to get rid of some of the lemon flavor. Lightly squeeze out water until only solids remain in a ball shape.

If you have one of the mini bowls in your food processor, it’s perfect combined with the small metal blade attachment. Put the cheese in the mixing area and process it until it sticks together in a sleek, creamy ball. It will almost be glossy, like taffy. This is the magic state of perfection. (Oh, so satisfying!) Take it out of the bowl and separate it into sixteen equal parts. Form them into balls and flatten slightly so they are little round discs. Place on a plate and cover with a damp towel so they don’t dry out.

Wash your dutch oven and fill it with 4 cups water. (You have a lid, right? This is very important! You must use a wide pan- a saucepan won’t work unless you do multiple batches.) Bring the water to a boil and then decrease the heat and stir in all your sugar. Stir it for a few minutes on low. Once the sugar has dissolved, add your cheese discs. They will double in size, so give them room to grow! Cover and let them simmer on low for 15-20 minutes*(see note).

Make the syrup – I use 4 c water and 1.5 c sugar, in the video she uses 4.5c water and 1.5c sugar. put the water in a LARGE pan (she uses a pressure cooker). I boil it, then turn it down immediately and quickly add the sugar and simmer on a low heat for a just a minute or two. The sugar dissolves more quickly that way.

Add the ras gullah, remember that they are going to expand to double their size as they cook. Leave plenty of room for them to expand. I cook for 15 to 20 minutes on the stove on a low heat, covered until the cheese is cooked all the way through. Remove the cheese to a plate. A spoon with holes is ideal- the rasgulla is delicate and can easily be marked, so be careful.

Add lemon Juice to the remaining sugar water in the pan. Stir. Add Rose water to taste and let the liquid cool to be just barely warm. Add the Cheese discs back to the liquid. When it cools a little more, put it in a tupperware with as much of the liquid as you would like to save and refrigerate. You can add pistachios or edible flowers to the sugar water if you like. Serve cold.

The food processor kneading is my secret trick for these things. The first time i made them we tried to knead the dough out by hand, and we never got a great texture. On my second try, I had a brainstorm. Many people knead dough in a food processor, so why not try this stuff?

I am so proud of this recipe! Second time’s the charm!

*Check if the rasgulla cheese disks are done by dropping one in a bowl filled with cold water. If it sinks, they are done.*