Bengali Cottage Cheese Balls in Cardamom Sugar Syrup

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Soft, spongy, and impossibly light, these Bangladeshi-style cheese balls are simmered in fragrant cardamom-scented sugar syrup until plump and juicy. They are the crown jewel of Bengali confectionery, served chilled for a refreshing finish to any meal.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 42 gCarbs
• 0 gFiber
• 39 gSugar
• 8 gProtein
• 125 mgSodium
• 210 mgPotassium
• 245 mgCalcium
• 0.4 mgIron
• 2 mgVitamin C
• 155 mcgVitamin A

Ingredients

For the fresh cheese (chhena)

• 4 cups (about 1 L) whole milk
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup room-temperature water (for curdling)
• 1 tablespoon fine semolina (suji) or all-purpose flour
• 1/4 teaspoon fine sea salt

For the sugar syrup

• 1.5 cups granulated sugar
• 4 cups water
• 3 green cardamom pods, lightly crushed
• 1 small bay leaf
• 1 pinch saffron strands (optional, for color)

Directions

1. Line a fine-mesh sieve with a double layer of cheesecloth and set it over a deep bowl. Bring the milk to a gentle rolling boil in a heavy-bottomed pot, stirring occasionally to prevent scorching.
2. Reduce the heat to low and stir in the lemon juice mixed with 1/4 cup water. The milk will curdle within 30-60 seconds and the whey will turn pale green. Remove from heat and let stand 2 minutes.
3. Pour the curdled milk through the cheesecloth-lined sieve. Rinse the curds quickly under cool running water to remove any lemon flavor, then gather the cloth into a tight bundle and squeeze out excess water.
4. Tie the cheesecloth to a wooden spoon suspended over a bowl and let the chhena hang for exactly 30 minutes to drain—you want it moist but not wet.
5. Unwrap the chhena and place it on a clean work surface along with the semolina and salt. Knead vigorously with the heel of your palm for 8-10 minutes until completely smooth, soft, and free of any grainy bits; a properly kneaded lump should hold together without cracking.
6. Divide the dough into 20 equal portions and roll each between lightly greased palms into smooth, crack-free balls about 1 inch in diameter; if a ball cracks, knead a little more.
7. Meanwhile, combine the sugar, water, cardamom, bay leaf, and saffron (if using) in a wide, heavy pot. Bring to a boil and simmer for 5 minutes until the syrup is slightly thickened and lightly sticky.
8. Slide the cheese balls gently into the bubbling syrup in a single layer. Cover with a tight lid and cook over medium heat for 15-18 minutes—the balls should puff up to roughly double their original size and bounce when tapped with a spoon.
9. Turn off the heat and let the balls rest in the covered pan for at least 1 hour, then transfer the pan to the refrigerator and chill for at least 3 hours (overnight is ideal) so the balls fully absorb the syrup.
10. Serve cold, spooned into small bowls with a generous amount of chilled syrup, garnished with a few saffron strands or crushed pistachios if desired.

Cook’s Notes

• Always use full-fat whole milk—low-fat milk produces rubbery, dense balls that will not puff properly.
• The single biggest secret is properly kneading the chhena until it is completely smooth; under-kneaded chhena will crack when cooked and leak into the syrup.
• A wide pan is essential so the balls have space to expand; crowding causes them to bump and break apart.
• If the syrup tastes flat, add 1/4 teaspoon rose water at the end of cooking for a traditional Bangladeshi flair.
• For the best texture and flavor, chill the rasgulla overnight; the balls need many hours to absorb the syrup and become truly spongy.

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