Rasgula (Indian Milk Balls)

Ingredients

• 4 cups whole milk
• 1 teaspoon lemon juice or lime juice
• 1 1/2 cups sugar
• 1/2 teaspoon cardamom powder (Elaichi)
• 3 cups water, for boiling, may need more (sugar, to water ratio should be 1-2)

Directions

1. 1

   Add a teaspoon of lemon juice to the milk and bring it to a boil.

2. 2

   The lemon juice will separate the milk into watery whey and solid chunks.

3. 3

   Sift mixture through a clean muslin cloth and throw away the water. It will take about 15 minutes for all of the water to be removed.

4. 4

   Blend solid chunks in blender with cardamon into a thick paste. You can add a FEW drops of water if needed but you want as thick of a paste as possible.

5. 5

   Make small balls about 1 inch in diameter out of the paste.

6. 6

   Boil water in a wide pan with at least 2-3 inches of water over medium low heat.

7. 7

   Add sugar to water to make a light syrup.

8. 8

   Gently drop the solid balls into the boiling syrup.

9. 9

   Cook the balls in the syrup for about 1/2 an hour.

10. 10

    Remove from heat and serve cold.