- Prep Time:35m
- Cook Time:40m
- Total Time:8h 5m
- Serves: 6
- Yield: 6 nests and 22 eggs
For the Rasgulla 'eggs'
- 500 mL whole milk
- 2 tbsp. lime juice
- 1/2 c sugar
- 1 1/2 c water
- 1 pinch yellow/orange food color (for the egg yolk)
For the Vermicelli Bird's Nest
- 74 g superfine vermicelli
- 1 tbsp. ghee/butter
- Sugar syrup from the above made rasgulla
- 2 tbsp. water
- 1 pinch of cardamom powder (optional)
For the Rasgullas
- Boil the milk in a heavy-bottomed pan over medium heat, stirring continuously.
- Once it comes to a boil, lower heat, add the lime juice and let it sit covered for 10-15 minutes till the greenish whey separates.
- Drain into a muslin/cheesecloth held over a colander. Save the whey water for other uses.
- Squeeze out the whey as much as you can, and let it hang for 30 minutes.
- Unwrap the paneer and knead it for 10-15 minutes until the fat begins to separate.
- Divide the dough using a 1/2tsp measure into about 23 - 1/2" balls. Cover the dough while working.
- Take one ball, and knead in the pinch of food colouring. Divide this into 22 tiny balls.
- Place the colored ball into the white ball and seal it closed by rolling it inside your palm.
- Repeat with the remaining balls. Cover and set aside.
- In a medium sized pan, combine the sugar and water and let it come to a rolling boil.
- Add the balls into the sugar syrup, cover and cook for 2 minutes over high heat. Reduce heat to medium and continue to cook for 13 minutes.
- Uncooked rasgullas float in water. When cooked, they sink. If the rasgulla balls are still a little uncooked, boil them again for an additional 5 minutes.
- Let it cool in the refrigerator for 5-6 hours, or overnight to set the porous, spongy rasgulla texture.
For the Bird's nests
- Melt ghee/butter in a pan. Roast the vermicelli over low-medium heat turning over, once lightly browned and fragrant. Take care not to break the strands.
- Once both sides are slightly toasted, add in a few spoons of the sugar syrup from the rasgullas. You may flavour it with cardamom powder at this stage. Sprinkle a few spoons of water.
- Cover and let it cook until soft, sprinkling a little water as needed for it to cook, then remove from heat.
- Take a small bunch of vermicelli strands and fashion it into a nest using a muffin tin or any other mould of your preference.
- Bake at 180°C/350°F for 10 minutes.
- Transfer immediately to a wire rack and it will crisp as it cools. If you do not transfer while still warm, then it will be harder to remove from the pan. Heat for a few minutes to loosen it up, then remove.
- Place one or two rasgullas inside the nest. Garnish with chopped nuts, spoon over any reduced syrup leftover and serve.