1L whole milk
½ cup whisked yoghurt
1L iced water
2 cups sugar
2 ½ cups water
1 tsp cardamom powder
2 tsp rose water
1 tsp saffron stands
1 Bring the milk to a boil, pour in the yoghurt, mix, and allow the milk to curdle. Remove from the heat.
2 Add the iced water to the curdled milk. Leave aside for 2 to 3 minutes
3 Place the mixture in a muslin cloth and tie into a ball, allowing to hang over the sink for about 45 minutes to drain any excess water.
4 Place the sugar and water in a large saucepan and bring to the boil.
5 Remove the cheese-like curd from the muslin cloth and knead well into a smooth dough.
6 Take small portions of this and roll into tiny balls (these will double in size, so keep them small).
7 Add the cardamom powder and rose water to the boiling sugar syrup. Stir to combine.
8 Drop the cheese dumplings (rasgullas) into the syrup gently.
9 Cover the pan with a lid and cook for 10 mins on a medium-high flame. Gently stir every 3 minutes to ensure even cooking and puffing. Once doubled in size, remove from the heat and allow to cool before serving.