Rasgulla

Delicate spongy chenna cheese balls simmered in light sugar syrup, a Bengali classic light as a cloud.

Ingredients

• 500g chicken thighs
• 400g roti
• 2 tsp crushed green cardamom pods
• 1/2 tsp ground coriander
• 1/4 cup neutral vegetable oil
• 1 cup potatoes, sliced
• a handful of fresh curry leaves, chopped
• a generous spoonful of tamarind paste

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with ghee.

2. 2

   In a large bowl, whisk together the idli batter and dried fenugreek leaves until evenly combined.

3. 3

   In a separate bowl, blend the roasted cashews with the coconut milk until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 20 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with cilantro or a dusting of plain yogurt.

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