HKC 8.36: RASABALLI

Knead the curd until creamy, and then roll rasaballis into balls of one inch diameter. With the small finger, make a depression in the balls 1/3 of the thickness of the rasaballi. Put in one seed from a cardamom pod and 1/4 teaspoon sugar. Pinch together and re-roll the ball. When all are filled and rolled in this way, put them in simmering sugar water and simmer on medium heat for 1/2 hour. The balls should be stirred and the sugar water should be almost boiling. These may be done in batches like rasagulla, with some sugar-water taken out for soaking. After boiling, the rasaballis should be left to soak in the sugar water for 3 days, and stirred once or twice a day.