Paleo Rasgulla with Cardamom-Infused Honey

Allergens

None

Ingredients

• 1 cup whole milk ricotta cheese
• 3 tablespoons arrowroot starch
• 4 cups water
• 2 cups honey
• 8 green cardamom pods
• 1 teaspoon lemon juice

Instructions

1. In a medium mixing bowl, whisk together the ricotta cheese and arrowroot starch until smooth. Set aside.
2. In a saucepan, combine water and cardamom pods, bringing to a boil over medium heat. Simmer for 5 minutes to infuse the water with cardamom flavor. Remove from heat and strain out the cardamom pods.
3. Add honey to the infused water and stir until fully dissolved. Return to a low simmer.
4. Drop small portions of the ricotta mixture into the simmering honey cardamom syrup, one by one. Cook for 5 minutes or until each dumpling is doubled in size.
5. Add lemon juice to the saucepan and gently stir. Remove from heat.
6. Allow the Rasgulla to cool slightly before transferring them to a serving dish with a slotted spoon, reserving the syrup.

Chef’s Insight

The secret to perfect Rasgulla is the ratio of ricotta cheese to arrowroot starch, ensuring a delicate balance between texture and flavor.

Notes

For a more intense cardamom flavor, crush the pods and add them to the syrup directly.