This dish is basically a north Indian dish. I got this recipe from a cookbook "Lord Krishna's Cuisine; The art of Indian vegetarian cooking" by Yamuna Devi.
One can use ricotta cheese which is avaialable in any grocery store. People who are particular about Rennett, please check the ingredients before you buy. Personally I like home made cheese. I haven't tried ricotta. I do not know how it comes.
For the sauce:
- 4 cups of whole milk
- 1 cup of heavy whipping cream(optional. Some of brands of whipping cream contains mono- and di- glycerides. Check the ingredients before you buy, only if you are particular)
- 2 cup of sugar
- 1/2 cup of soaked almonds
- 2 tbsp of pistachios, minced
- 1 tsp of cardamom powder
- 1 tsp of ground saffron powder
For the Rasgoolas:
- 8 cups of whole milk
- 4 tbsp of strained lemon juice or can add vinegar(2 tbsp)
- 6 cups of water
- 5 cups sugar
1. To make the sauce, place the milk in a nonstick pan over high heat and, stirring constantly, bring to a full boil. Continue to boil the milk vigorously until it has been reduced to 2 cups. Add the cream,saffron threads, sugar, and almond paste.[to make almond paste; peel the almonds(1/4 cup) and put it in a blender and add 2 tbsps of milk and grind it to a thick paste.] Allow it to boil for some more time. Pour the sauce into a serving dish.
2.Place the milk for rasgoolas in a nonstick pan over high heat and, stirring constantly, bring to a frothing boil. Reduce the heat to a moderate heat, pour the vinegar or lemon juice and gently stir.Within a minute soft cheesecurds should separate from the yellowish whey. If it is not formed add up to 1 tbsp of vinegar or lemon juice. Remove the pan from the heat and allow it to cool for 10 min.
3.Line a colander with cheese cloth or any large cloth(like, thin cleaned, never used kerchief) and place it in asink. With a slotted, transfer the cheese into the lined colander. Gather the four corners of the cloth and rinse the bundle under a running water for 10 seconds.Gently twist the cloth to extract excess moisture. Place the cheese in a bowl or a plate. Place a plate on the cheese and put a large pan filled with water on the plate. (this is to exert heavy weight on the cheese t allow it ot drain). The cheese will be ready within 30 min.
4. While the cheese is draining, combine water and sugar in alarge pan and bring it to boil over moderate heat. Increase the heat to high, uncovered for 5 minutes. Then reduce the heat to a lowest setting possible.
5. Unwrap the cheese and place it on a clean work surface. Dab it with a paper towel to extrace excess moisture.Wash and dry your hands and break the cheese into parts and knead it thoroughly for 5 min. or until fluffy without graininess. Gather the cheese into mass and roll them into balls and flaten int patties.
6. Bring the sugar syrup to a boil and add 6-7 patties at a time and cover it. Raise the heat to a high and then boil vigorously,covered for 15-20 min. The balls will swell and double, triple or even quadruple in size.
Drain the rasgoolas with a slotted spoon, drain momentarily, and slip them into the sauce.Garnish with slivered almonds and minced pistachios. When the balls have cooled to room temperature, serve in small bowls with sauce.