Khejur Gurer Rasgulla

Ingredients

• 1 L full fat milk
• 3 tbsp vinegar
• 1 tsp cornstarch
• 1 1/2 cup Palm Jaggery Powder
• 4 cups water
• 1 tsp cardamom powder

Method

1. Bring the milk to a boil in a thick-bottomed pan and reduce the flame.
2. Stir continuously and add 1 teaspoon of vinegar at a time. 
3. When you see the milk curdle, turn the stove off.  Once it is warm, strain it through a muslin cloth and rinse it under running water.
4. Gently squeeze to drain the excess water. Make sure it isn’t too dry. Place this chhena under a heavy object for 5 to 10 minutes. 
5. Use your hands to combine the chhena and cornstarch in a bowl until a smooth dough is formed.
6. Divide the dough into 6 round equal portions. Ensure that they are free of cracks.
7. In a pot, add water, palm jaggery powder and cardamom powder. Boil and stir the ingredients until the jaggery dissolves. 
8. Once you get a syrup that has a runny consistency, add the chhena balls one at a time. Cover the vessel and let the balls cook on high flame for 8 minutes.
9. Remove the lid and turn the balls onto the other side. Close again and let them cook for 3 to 4 minutes.
10. Reduce the flame to low and cook for 15 more minutes. Flip the balls in between once or twice to ensure they are evenly cooked.
11. Turn the stove off and transfer the rasgullas with the syrup to a bowl. Let it rest for 5 hours.