This South Indian sweetmeat is simple and easy to make and is often considered a dessert.
• 5 Cups Milk (cow)
• 1 1/2 Cups Lemon Juice
• 2 Cups Sugar
• 2 Cups Water
Add the milk into a pot and allow to heat for 1 minute. Switch the stove off and then gradually add the lemon juice and stir gently for 30 seconds. Place a muslin cloth into a bowl and pour the curdled milk into the muslin cloth. Allow to curd to cool and strain the muslin cloth. Wash the curd twice with water. Tie and hang the muslin cloth to allow extra water to drip out for 30 minutes. Add the sugar and water together in a pot on medium heat. Mix together until the sugar dissolves. Knead the curd for 4 minutes to smoothen any lumps. Roll the curd into balls and place into the syrup. Turn off the stove and allow the Rasgula to soak in the syrup for 15 minutes. Place the Rasgula into a bowl with the syrup and refrigerate. Serve chilled.
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