What is Rasgulla
Rasgulla recipe is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. It is a spongy, juicy, sweet dessert makes from curdling milk-based chhena or paneer. Draining the whey, Kneading chhena well and making solid balls. Cooked them in sugar-syrup until making it quietly soft and spongy. It can serve alone or with snacks about all festivals and It is all-purpose sweet.
History of Rasgulla
From 1868 to this day many modern food historians and documented culinary journals suggest Kolkata in West Bengal be the place of origin of Rasgulla. The earliest evidence of Rasagola can be found in the epic poem Dandi Ramayana. Which was composed by the famous Odia poet Balarama Dasa. He mentioned that Rasagola is offered to Maa Laxmi by Lord Jagannath in a ritual called Niladri Bije.
It is a very popular sweet recipe made by curdling milk. This is one of the Indian sweets used for all-purpose celebrations. Not only for celebrations but also it is served in breakfast, lunch and dinner every time and served with snacks increased its taste a lot. In other words, this Rasgulla Recipe is ever like almost but it is most famous in West Bengal.
The Bengali Rasgulla is one of the best desserts in this region. This recipe is very easy recipe and quick to make. These tiny, juicy Rasgulla balls are truly addictive delicious and loved by people all over India. It is mostly made during festival seasons. Let’s learn about rasgulla recipe ingredients and the making process.
- 1 litre Milk
- 1 Cup Sugar
- 3-4 pcs. Cardamom
- 1 tbsp Maida
- 1 tbsp vinegar or lemon juice (for curdling to milk)
- To prepare a sweet recipe Rasgulla is too easy to make. Firstly take a pot and pour creamy milk into it. Now switch on the gas and boil 1 litre of milk on medium flame.
- After boiling, this pot is removed from the heat and switched off the gas pour 1 tablespoon of vinegar or lemon juice into the milk and mix it well.
- From this mixing, the milk becomes curdling and suddenly forms chhena or paneer. Now pour the curdling milk into a muslin cloth and separate the chhena.
- When removing chhena water hang this muslin cloth in any higher place. After at least one hour the water drains out of the hanging clothes and the chhena becomes dry.
- Now put the chhena on a plate from a muslin cloth. Keep it on a smooth surface and mix one spoon maida in it. Then mash chhena and maida both each other and mix well. Mash it properly until your palm becomes oily.
- Now drained chhena kneaded carefully and make a smooth dough, this smooth dough is cut into small pieces and then rolled to smooth small balls. Place it on a smooth plate and keep it on one side of the table.
Making Sugar Syrup for Rasgulla
- Now making sugar syrup first. Take a pan and pour one cup of sugar into it. Add about two cups of water to it and switch on the gas flame.
- Mix it well properly and stir. Soon the sugar syrup will turn dirty in colour. To remove the dirty colour of the syrup, pour a few drops of lemon juice into it.
- Now it will look clean and pour 3 to 4 pieces of crushed cardamom in sugar syrup. Let it boil for a few minutes continue on medium-low flame and mix well that cardamom mix in its taste.
- Now the sugar syrup is ready. Put all the small chhena balls into this boiling sugar syrup and let it boil for twenty minutes continue on medium flame.
- Cooked them into sugar syrup until the chhena balls turn light and spongy. You see that chhena balls are becoming bigger, soft and spongy.
- Let it cool down and the wait is over. Serve it in a nice bowl. Now Rasgullas are ready to eat.
- Use whole milk or full-fat milk for making the chenna.
- Chenna has the right amount of moisture. It should not be dry or have water.
- For flavouring the rasgulla, you can use rose water, cardamom powder, saffron strands or kewra water (pandanus water).
- Use a larger pot to cook the rasgulla balls when doubling or tripling the recipe
Let’s enjoy it’s sweetness and flavourful spongy texture.