Rasgulla

From minxeats - recipes, recaps, and restaurant reviews
March 20, 2017 - 8:00am
I'm not into the whole idea that one simply eats to live, because I live to eat. That has made me an adventurous cook. While I love meatloaf and spaghetti and meatballs as much as the next person, I almost never cook them. (Besides, Neal does a much better job at both dishes than I do.) I prefer to make things that are a little more unusual than what one would expect a second generation Polish-American to make: octopus; egg foo yung; b'stilla; rasgulla.Rasgulla is an Indian dessert, basically cheese balls cooked in a sweet syrup. I found the recipe in Chetna Makan's book The Cardamom Trail. Chetna was a contestant on the 2014 season of the Great British Bake-Off and an even more recent Christmas special. Trained as a fashion designer in Mumbai, she moved to the UK a decade or so ago where she honed her already keen talent for baking. She's known for incorporating exotic spices and international flavors into her bakes, and her creativity quickly made her my favorite contestant of the four seasons of the Bake-Off that I've seen so far. I purchased her book as a Christmas gift to myself but so far haven't made anything other than the rasgulla. Why? Because most of the recipes call for self-raising flour, and I've been too lazy to look up the conversion to regular AP flour. Plus, the house has been full of holiday baked goods and food show samples and there hasn't been room for one more pie or cake or cookie in our already oversized bellies. That said, I'm hoping to try something before it gets too warm to turn on the oven.In the meantime, however, I did find time to make these cheese balls. No self-raising flour required, and they sounded pretty simple otherwise. They're rather unusual, in that the cheese becomes very firm and "squeaky" after cooking. I find them most pleasing when warm, but they can also be eaten at room temperature or chilled.Rasgulla (adapted from The Cardamom Trail)1-2 tablespoons lime juice1 3/4 pints whole milkPinch saffron1 cup sugar2 teaspoons rosewater1 tablespoon cornstarchMix 1 tablespoon of lime juice with 1 tablespoon of water in a bowl and set aside. Bring the milk to a boil in a large saucepan, then turn off the heat. Add the saffron. Pour in the lime juice and stir well. Let stand for 5 minutes - the milk should curdle. If it hasn't curdled enough, add the other tablespoon of lime juice and wait a few more minutes until the


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