Rasogolla or Rasgulla a most popular dessert in Bengal as well as through out India, is made of fresh chhana / paneer / Indian cottage cheese cooked in light sugar syrup.
Like other sweet items, Rasogolla or Rasgulla is a traditional sweet that is usually served at the end of a meal in India.
Rasogolla or Rasgulla is preferred most than other sweet items in Bengal.
In the festive seasons, marriage ceremonies or other occasions, the demand for Rasogolla or Rasgulla increases considerably.
The origin of Rasogolla or Rasgulla was subject of a heated debate, with West Bengal and Odisha both claiming to be the origin of the dessert.
Bengalis claim that rasogolla or rasgulla was the byproduct of many culinary experiments in the state, while the people of Odisha claim that it was traditionally offered to Lord Jagannath for centuries.
In recent years, both varieties got their own GI status in order to differentiate between the two. It is easy to differentiate them even without the GI status, as the Bengali version is more puffy and spongy than the Odisha version.
Preparation Time :
20 minutes
Cooking Time :
20 minutes
Total Time :
40 minutes
Course: Dessert
Cuisine: Indian
Servings: 4
Alternative Names of Rasogolla
Rasogola, Rasagola, Rosgola, Roshogolla, Rossogolla, Rasbhari or Rasbari (Nepali)
Nutritional Values
Serving Size - 1 Small Piece (30 g)
Calories - 37.5 kcal
Carbs - 6.3 g (25.4 kcal)
Protein - 0.6 g (2.4 kcal)
Fats - 1.1 g (9.7 kcal)
INGREDIENTS
1 litre milk, full cream
2 tablespoon lemon juice or 1 tablespoon Vinegar (dilute with 2 tablespoon water)
2 cups sugar
4 cups water
1/4 teaspoon cardamom powder
 |
| Rasogolla* |
HOW TO MAKE RASOGOLLA or RASGULLA
In a big vessel, pour the entire milk and put this on the gas flame. Stir occasionally.
When the milk starts boiling, add lemon juice or Vinegar (dilute with water).
Alternatively you can use curd.
The moment you add the lemon juice or Vinegar in the hot milk, within a second, the milk starts separating the water from the milk.
Do not boil further once water separates completely. Take out the vessel from the flame.
Strain this with the help of a clean thin cloth or muslin cloth or any other strainer.
Squeeze off the water completely. Do not over squeeze as the moisture in the paneer or chhana will be lost.
Keep the cloth containing paneer or chhana on a plate or thali. Over this keep the grinding stone as a weight to squeeze out the excess water from the paneer or chhana.
Alternatively, you can also hang the cloth containing paneer or chhana for 1 hour making sure the water is drained out completely, yet remain the moisture of the paneer or chhana.
Start mashing the paneer or chhana properly on a metal or wooden plate or thali.
Rub this nicely with your palm so that all the grains of the paneer or chhana become soft and you can collect this like a dough.
Now the paneer or chhana is ready to make the rasogolla balls.
Take some paneer or chhana on your right hand palm. With your left hand palm, start rolling very lightly the paneer or chhana mixture to make a small ball - size of a small lemon (do not press).
After making all the balls, keep aside these covering, to avoid drying of the balls.
Now on the flame, in a big pan add sugar and water. Once the sugar gets dissolved, add milk in it to remove the impurities of sugar. Stir the syrup.
As the froth appears on the surface of the sugar syrup, take it out in a bowl with the help of a spatula.
After removing the froth, sugar syrup will become very clean.
Stir occasionally and let it continue to boil till the water becomes just syrupy. Add cardamom powder to the Rasogolla syrup.
Drop in the paneer or chhana balls one by one into the boiling sugar syrup. Now keep the flame low. Sprinkle some water.
Cover and boil until the rasogolla doubles in size.
Now drop into ice-cold water immediately, to prevent from shrinking in size.
Once cooled completely, take into a serving bowl and pour in the leftover sugar syrup.
Now Rasogolla or Rasgulla is ready to eat. Rasogolla can be eaten hot also.
Note : If you do not want to make chhana or paneer at your home, just buy fresh chhana or paneer from the market.
Rasogolla paneer or chhana are different, not processed. Do not use processed paneer available at the grocery store to make rasogolla. Buy only fresh chhana or paneer for preparing rasogollas.
Please try this Rasogolla Recipe and send me feedback.
Please share my recipe blog posts.
You may like my other recipes :
*Picture Source : Taken by me from my own recipe
Comments
Post a Comment