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!
Ingredients:
1 gallon whole milk, homogenized
1/2 cup vinegar with 3:1 ratio of water to vinegar
2 cups of ice
For syrup
2 cups white sugar
10 cups water
2-3 drops of kewra
What you do:
1. Heat milk. Stir frequently so it doesn’t burn in the bottom
2. Add 2 cups of ice during the second boil. Stir until it melts. Turn off heat.
3. Add blend of water and vinegar and stir slowly until clumps of curd are revealed in a greenish watery whey
4. Rinse with cold water in a colander lined with a cheese cloth
5. Drain until dry. About 2 hours.
6. Rub the curd until it is smooth. Hard hand will be moist with oil when it is ready.
7. Form into balls
8. Bring sugar and water to a boil: dissolving sugar.
9. Drop 10-12 balls in boiling sugar and cook for 4 minutes uncovered
10. Cook for 4 minutes covered.
11. If any have fallen to the bottom add the to an ice water bath for 4 minutes. If not, cook for 5 more minutes covered.
12. Take one out and put in the ice water bath. If it drops to the bottom it’s cooked! Add the rest and let rest for 4 minutes. Squeeze out excess water and reform into balls if needed. Some may have flattened into flat Pattie’s during the cooking process. Remove onto your serving dish.
13. Add 2-3 drops of kewra to your syrup and then douse the cooked rasgulla with this syrup. Refrigerate until you want to eat.
Follow the food 