rom the bylanes of Kolkata and the temples of Puri to the power corridors of Rashtrapati Bhawan, Rasgulla remains one of India’s best-loved culinary inventions. The Bengalis stake their claim on it. The Oriyas believe it’s their invention. And the world cannot seem to have enough of the sweet, also known as rosogolla, roshogollah or rasbari depending which Indian state it is being referred in.
If there has been one sweet dish that has been a true ‘game changer’ of the way sweets are perceived and eaten in India, it has to be the luscious rasgulla – or how famous British chef William Harold described, “a bowl of sweet, syrupy, soft cheese balls.”
So if you are a die-hard fan of this delicious sweet, take things up a notch and tease your taste buds a little more and try this simple recipe and make delicious rasgullas at your home.
- 1.5 litre toned milk
- 2 tablespoon lemon juice
- 2 litre iced cold water
- 2 cups refined white sugar
Making chenna for rasgullas
1. Bring milk to boil in a pot.
2. Add 2 tbsp of lemon juice and stir until the milk curdles.
3. If it doesn’t curdle, add more lemon juice and stirs.
4. When you see milk curdled completely, switch off the stove and let it rest for 2minutes.
5. Then pour cold water to the pot. This will stop the chenna from cooking further and keeps it soft.
6. Place a colander over a large bowl and line with a thin cloth to drain the curdled milk.
7. Rinse the chenna with cold water to wash the acidic flavor of lemon juice.
8. Tie the cloth and squeeze it well to remove the excess whey as much as possible and hang it for 15minutes.
Making sugar syrup
1. Add 2 cups of sugar and 4 cups of water in a wide pot. (Make sure the pot is enough wide to hold all the rasgullas).
2. Stir to dissolve the sugar and bring it a boil.
How to make rasgullas
1. Knead the chenna well to make smooth dough for 3 to 5 minutes.
2. Take small portions of this smooth dough and make tiny balls.
3. Bring the sugar syrup to a rolling boil on a medium flame.
4. Add the balls one after the other gently and cover the pot immediately with a lid.
5. Cook on a medium flame for 12 to 15 minutes. The syrup must be bubbling and boiling steadily throughout this time. So adjust the flame as needed according to the pot and stove.
6. After every 3 minutes gently stir the syrup with the skewer without touching the rasgullas. Cover the pot immediately.
7. After 15minutes, remove them immediately from the stove to prevent rasgullas from cooking further.
8. Keep the lid close for 15minutes and let it cool.
9. Allow the rasgullas to rest and cool completely in the refrigerator.
10. Served the rasgullas chilled.