Today we will prepare a super sweet, delicious, and juicy Rasgulla, also known as Roshogala or Rasbari. It is popular for its spongy texture and syrupy deliciousness. It is on the favorite list of many people, but it holds a special place in eastern India. It is considered a symbol of joy and celebration, so it is a must-have dish in the festive season. In this blog, you will learn more about its history, recipe, and why it is so popular among sweets lovers.
A Brief History of Rasgulla
“Roshogolla” is a traditional Bengali sweet made from chena, a fresh cottage cheese. The origins of rasgulla are often debated between West Bengal and Odisha, with both states claiming it as their own creation. Though both regions claim to have invented this popular dessert, it is generally believed that rasgulla became very popular in Kolkata, the capital of West Bengal.
In 2017, rasgulla received Geographical Indication (GI) status recognizing the unique characteristics of Bangla Rasogolla. Today, Rasgulla is enjoyed not only in India but all over the world and has become a global hit.
The Making of Rasgulla
Making rasgullas is an art, to make it you need skill and patience. Firstly, boil the milk and curd it with the help of lemon juice or vinegar. Once the milk separates into curds and whey, drain the curds using a piece of muslin cloth or sieve to remove the acid.
The remaining quark is kneaded into a smooth dough. Then we make its balls and dip them into sugary syrup. Let’s see its complete process:
Ingredients:
- 1 liter full-fat milk
- 2-3 tablespoons lemon juice or white vinegar
- 1 cup sugar
- 4 cups water
- 3-4 green cardamom pods (optional)
- 1/2 teaspoon rose water (optional)
Instructions:
Making the Chenna (Cottage Cheese):
- Take a heavy-bottomed pan, put 1 litre of whole milk in it, and bring the milk to a boil.
- Once the milk starts boiling, turn off the heat and add lemon juice or vinegar. Stir it gently until the milk curdles and separates into solids (chenna) and liquid (whey).
- To drain the whey, line a strainer with a muslin cloth or cheesecloth and pour the curdled milk into the strainer
- To remove any sourness from the lemon juice/vinegar rinse the chenna under running water.
- Now, use your hands to firmly squeeze the muslin cloth and drain out as much excess water as possible from the chenna.
- Gather the chenna in the cloth and gently squeeze out any excess moisture. Transfer the chenna to a plate.
Kneading the Chenna:
- Knead the chenna for 3-5 minutes with the heels of your palms until it becomes a smooth ball.
- Now, divide the chenna into lime-sized portions, and roll them between your palms to get a smooth surface.
Cooking the Rasgulla:
- In a wide pan, combine the sugar and water. Bring it to a boil over medium heat, stirring it until the sugar dissolves completely.
- Reduce the heat to low and gently place the prepared rasgulla balls into the sugar syrup.
- Cover and cook for 10-15 minutes, turning the rasgulla occasionally, until they double in size and become soft and spongy.
- Add the cardamom pods and rose water (if using) to the syrup. Cook for 2-3 more minutes.
- Turn off the heat and let the rasgulla cool in the sugar syrup for at least 2 hours before serving.
Tips:
- Use fresh, full-fat milk for best results.
- Adjust the amount of lemon juice/vinegar based on the quantity of milk used.
- Knead the chenna well to get a smooth, pliable dough. Overworking can make the rasgulla hard.
- Make small, lime-sized balls as they will expand during cooking.
- Cook the rasgulla on low heat to ensure they cook through without cracking.
- Let the rasgulla soak in the sugar syrup for at least 2 hours before serving to allow them to absorb the flavors.