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Ras gulla


From Mom’s Kitchen: This is another recipe passed down from my Mom: Sunita Swaroop. She is one of the best cooks I know and I am so happy I have some of her recipes here for me!

What you need:
Res gulla:
1 gallon whole milk
1 tablespoon white vinegar
1/4 cup sugar
4 tablespoons ground cardamom
Few drops of kewra (Indian essence)

Simple syrup
2 cups sugar
3 cups water

What you do:
1. Bring milk to a boil three times.
2. Dilute 2 tablespoons in 1/2 cup of water.
3. Slowly pour into boiling milk.
4. Allow curds to separate from whey.
5. As soon as it begins to separate add lots of ice until pan cools to stop the cooking process.
6. Drain whey from curds in a colander lined with a cheesecloth.
7. Wrap in cloth and tie it up. Hang to let the whey completely drain for a couple hours.
8. Loosen the knot but keep curds in cheesecloth. Place a dry towel on the counter. Place your cheesecloth on top of it and roll it around so the towel absorbs whatever moisture is left.
9. Combine the sugar and water together for the simple syrup in either a pressure cooker or regular pot ob high heat. Start off heating the concoction on high heat for about 10 minutes until the sugar dissolves. Leave it on medium to high heat to cook the res gullas.
10. While the simple syrup is heating, knead the dough until smooth like the texture of cookie dough. Knead the sugar into the dough and divide into balls the size of a quarter. Put a pinch of cardamom in the center.
11. Add the 5-10 balls to syrup at a time to give them room to expand. Keep pot covered and cook the balls for 10 minutes on high heat and then lower heat and leave in the covered pot for 10-15 minutes.
12. Uncover the pot and remove the res gulla onto a glass or corningware serving dish. Add a few drops of kewra and refrigerate.
13. Repeat with the rest of the balls until they are all cooked.


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