Rasgoula
Rasgoula is a very sweet milk-based dessert enjoyed in Mauritius during holidays and celebrations such as Divali, Eid and Navratri.
Equipment
- 1 Muslin Cloth
- 1 Colander
Ingredients
Dumplings
- 1 L full cream milk
- 2 tbsp lemon juice
- 1 L water ice cold
- ¼ tsp plain flour
- 1 cup rice bran oil for deep frying
Syrup
- 80 g sugar
- ½ L water
- ¼ tsp cardamon ground
Garnish
- pistachios chopped
Complete Recipe Steps
- In a medium saucepan, bring the milk to a boil, then immediately add the lemon juice and stir until the milk curdles.1 L full cream milk, 2 tbsp lemon juice
- If the milk isn’t curdling, you can add an extra tablespoon of lemon juice while stirring.
- Once the milk looks like it has curdled completely, remove the saucepan from the heat and allow the mixture to rest for 2 minutes.
- Pour the ice water onto the curds to prevent them from cooking further and to keep them soft.1 L water
- Line a colander or sieve with a muslin cloth, then pour the curds through to strain. Tie a knot in the muslin cloth and squeeze the curds to remove the excess water.
- Turn out the curds into a large bowl and add the plain flour. Rub the flour into the curds using your fingertips, then knead until you get a smooth dough. This can take between 15 to 20 minutes.¼ tsp plain flour
- Using your hands, form the dough into approximately 12-15 even balls.
- Deep fry the balls in oil until golden.1 cup rice bran oil
- To make the syrup, bring the sugar, water and cardamon to a boil in a saucepan.80 g sugar, ½ L water, ¼ tsp cardamon
- Add the Rasgoula balls to the syrup, then reduce the heat and allow to simmer until the balls have swelled slightly and absorbed some of the syrup
- Serve chilled in small bowls with a generous helping of syrup and a sprinkle of chopped pistachios (optional).pistachios
Notes
- If you don’t have fresh lemons on hand to juice, you can use the bottled lemon juice from your local supermarket.
- The ice water is an important part of the cooking process to prevent the curds from cooking further after you have removed them from the heat. This will give you softer curds for a tastier texture.
- The plain flour helps the balls of Rasgoula to bind and retain their shape for frying but you don’t have to add the plain flour if you prefer not to use it. This will result in Rasgoula that aren’t as smooth and more ‘airy’.