HKC 8.35: BENGALI RASAGULLA

Knead the curd with the farina. The farina will prevent the curd from falling apart. Roll balls of curd 1" in diameter. In the same way that cardamoms are inserted in rasaballi, insert a piece of rock candy about 1/4" long in the rasagulla. Reshape the ball firmly, to prevent falling apart. Prepare the sweet nectar, and bring to a boil. Add the rasagullas and cook on a fairly rapid simmer for about 20 minutes. If you cook them in batches, then remove some sweet nectar to soak the cooked ones in. As you cook the rasagullas, the rock candy will melt from the heat and cause the sweet juice to rush into the ball to fill up the empty space, thus causing the rasagulla to rise up. After all the rasagullas are cooked, soak them in the sweet juice 5 hours before offering.