Ras gula

Ras gula

Cream cheese balls in syrup

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

One of the most popular Indian sweetmeats. ras gula means, literally, balls of juice. Small balls of homemade cream cheese are simmered in sugar syrup infused with intriguing flavours.

Ingredients

Quantity Ingredient
1.5 litres milk
3-4 tablespoons lemon juice
1 tablespoon fine semolina
10-12 sugar cubes
330g sugar
10-12 pistachios, shelled
10-12 cardamom seeds
8 cardamom pods, bruised
2 tablespoons rosewater

Method

  1. Put the milk into a large saucepan and bring almost to boiling point. As the milk starts to rise in the pan, remove from the heat, and stir in the lemon juice. Allow to stand for 5 minutes, or until solid lumps form. If the milk does not curdle (lemons vary in acid content) re-heat the milk and add more lemon juice. Pour into a large colander lined with a large square of muslin (cheesecloth), weighted with a plate to press out as much liquid as possible. Drain for 30 minutes, or until the whey has dripped out.
  2. Turn the curds out onto a clean work surface and knead for 5 minutes, using the heel of your hand. Add the semolina and knead again until the cream cheese is smooth. When the palm of your hand becomes greasy the cheese is ready for moulding. Shape into 10–12 balls with a 5 cm diameter, moulding each one around a cube of sugar, a pistachio and a single cardamom seed.
  3. Put the sugar and 1 litre water in a large saucepan over low heat and stir until the sugar has dissolved. Bring to the boil and boil for 5 minutes. Put the ras gulas and bruised cardamom pods into the syrup in the saucepan and bring to the boil. Reduce the heat to low and simmer for about 1 hour, or until the balls swell and become spongy. Remove from the heat and allow to cool until lukewarm, then add the rosewater. Serve one or two ras gulas to each person, warm or at room temperature.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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