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Cardamom Milk Dumplings

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
110 min
SERVINGS
20 servings
Dessert Indian
Cardamom Milk Dumplings
Ingredients
  • 6 cups milk
  • 3 tablespoons fresh lime juice
  • 2 1/2 cups white sugar
  • 6 cups water
  • 1 teaspoon ground cardamom
Instructions
1
Heat the milk in a large, heat-conductive pot until it reaches its boiling point and starts to froth vigorously.
2
Immediately add the lime juice and stir rapidly, causing the milk to curdle instantly. You should notice the formation of milk solids (chenna) separating from the liquid whey.
3
Transfer the curdled mixture to a colander lined with a clean, porous fabric; rinse the chenna thoroughly with cold water to remove any remaining lime juice.
4
Allow all the liquid to drain completely before proceeding.
5
Gather the edges of the fabric and compress it tightly, extracting as much water as possible; this will yield soft, pliable paneer.
6
Transfer the paneer to a smooth surface, such as a rolling mat, and knead it thoroughly to create a uniform paste.
7
Form the paneer into smooth balls by hand, ensuring that each one is free of cracks; gently place these balls into the hot sugar syrup.
8
Secure the lid onto a pressure cooker and bring the mixture to a boil; stir until the sugar has dissolved completely.
9
Roll each portion of paneer into a smooth ball, making sure they are all free of cracks; carefully drop these balls into the hot sugar syrup.
10
Secure the lid onto the pressure cooker and bring to a boil; reduce heat to low-medium and cook under pressure for 6 minutes.
11
Release the pressure from the cooker while running it under cold water; remove the lid. The rasgullas should now be floating in the syrup and have expanded 2-3 times in size.
12
Transfer the rasgullas and syrup to a bowl; gently stir in some ground cardamom. Refrigerate the mixture until it has chilled completely before serving cold.