Rasagolla (Bengali Chhena Balls in Light Syrup) 🍥

Zubereitung

1. 1

   Boil milk, pull off heat, curdle with lemon juice stirring just until the whey runs clear-green. Drain through muslin, rinse under cold water until no sourness remains.

2. 2

   Press whey out and knead the chhena on a board 5-8 min with heel-of-palm until it is completely smooth and slightly oily — this kneading is the whole secret; under-kneaded balls crack, over-kneaded ones dissolve.

3. 3

   Pinch test: roll a marble; if edges stay clean without cracking, the chhena is ready. Mix in semolina if using; rest 10 min covered.

4. 4

   Roll into 12-15 small balls, flatten each slightly into a thick disc with a wet thumb.

5. 5

   Heat sugar and water to a gentle rolling boil (thin syrup — it should not coat a spoon heavily). Slide balls in one at a time; they double in 6-8 min.

6. 6

   Cover, cook 8-10 min more on medium; test one in cold water — it should feel spongy and sound faintly hollow. Add saffron/cardamom to the syrup in the last minute.

7. 7

   Cool in the syrup; serve warm or chilled, a spoon of syrup over each.