Rasgulla

Rasgulla

Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese), cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.

 

The dish originated in East India; the present-day states of Odisha and West Bengal have variously claimed to be its birthplace.

 

It is also a popular sweet prepared during Navaratri festival for goddess Lakshmi.

 

The dessert is known as Rosogolla or Roshogolla in Bengali and Rasagola in Odia. Rasgulla is derived from the words ras (juice) and gulla (ball).

 

To prepare rasgulla, the cheese (chhena) mixture is formed into small balls. These balls are then simmered in a sugar syrup. It can also be prepared using a pressure cooker or an oven.

 

While serving add a drop of rose water (only organic and edible type of rose water, not rose perfume or synthetic flavors) to enhance the flavor and taste.

  Recipe Servings: 14
  Cooking time: 55 Minutes

Ingredients

  • Full Fat Cream Cows Milk - 1 Litre
  • Lime Juice - 2 tbsp
  • Sugar - 1.5 cups
  • Green Cardamom pods (optional) - 2-3
  • Water - 4 cups

Preparation

  • Take milk in a heavy bottom pan. Bring it to boil over a medium flame. Stir occasionally.

 

  • Now mix lemon juice with 2 tbsp of water.

 

  • When milk comes to boil add water and lemon juice mixture gradually and stir continuously with spatula till the milk curdles completely.

 

  • Now turn off the flame.

 

  • Then drain the curdled milk with the help of a muslin cloth. You are now left with what is known as chhena or paneer.

 

  • Rinse it in running water or 2-3 glasses of plain water over it to remove the lemony taste/sourness.

 

  • Squeeze the muslin cloth to remove all the water from the chhena or the paneer.

 

  • Hang chhena in muslin cloth for 30 minutes or till all the water drains off completely.

 

  • Untie the muslin cloth and transfer chhena to a plate.

 

  • Crumble the chhena with your hands. It should be crumbly and little moist. If it's too dry, rasgullas will turn hard and if too soft, they will break while cooking.

 

  • Knead it with the hands until it comes together like dough and starts to release some fat.

 

  • Now make approximately 14 small balls or discs from the knead dough.

 

To make sugar syrup

 

  • Meanwhile in a pan add the sugar, cardamom pods and water and let it boil over a medium flame.

 

  • When it comes to boil, gently drop already prepared rasgulla balls or discs into it.

 

  • Cover it with a lid and let it cook over a medium flame.

 

  • After about 5 minutes, remove the lid and stir the rasgullas gently using a spatula. Cover it again with the lip and let it boil for another 7-8 minutes. Stir it gently once in between.

 

  • Now remove the lid and turn off the flame. The size of rasgullas will almost be doubled.

 

  • Transfer them to a large bowl and let them cool down. Once it cools down completely, refrigerate them.

 

  • Serve rasgulla chilled or at room temperature. You may garnish them with few saffron strands.

 

  • While serving you may also add a drop of rose water (only organic and edible type of rose water, not rose perfume or synthetic flavours) to enhance the flavour and taste.