The yummiest, softest, melt-in-mouth delight is finally here on my blog. These cheese dumplings dipped in lightly flavoured sugar syrup are a delight in itself. On the eve of our blog’s third anniversary I am treating you all; and hence this Rasgulla 🙂 3years ago on 15th of Aug we kick started our blog with Tiranga recipe. Our blog was started to share easy recipes among virtually connected people, across the globe. Yes, there are lot of food blog floating on the net, and ours is no different. We believe in the saying, ‘every little helps’, and we’d been more than happy if this little effort helps someone, somewhere. A sweet treat for our anniversary.
Like many other recipes, Rasgulla was on my to-do list and long pending. Rasgulla or Rosogolla has its origin from West Bengal. This Bengali sweet is made from Chena or cottage cheese got by splitting fresh milk. A friend shared Rasgulla recipe long back. I was into my initial years of cooking then. Even after following the recipe correctly, it failed. I can’t recall what went wrong and did not give it much thought then. But now I can easily make Rasagullas. The recipe still remains same, but probably I lacked interest then. The procedure all looks same when you browse the web. This dessert is easy to make, with easily available ingredients at home. But do not give up if you don’t get perfect Rasagullas in your first attempt, it takes patience that’s all. I have tried to put in all the necessary details here, follow the recipe and the final result will be sweet and soft, smoothly finished gol rosogollas. Happy feasting 🙂
Full cream milk 500ml
Curd half cup
Maida 2 tbsp
Sugar 1 cup
Water 3 cups
Cardamom 1 tsp
In a sauce pan heat milk on medium flame.
When the milk starts to boil simmer the flame.
Add curd and let the milk curdle. Switch off the flame and let it stand for 5 minutes.
Add a glass of cold water to the milk to cut down the heat and stop any further cooking.
Line a sieve with a cheese cloth (big enough to hold the chena and to be tied).
Pour the milk over the sieve to separate whey from cheese(chena).
Nicely tie the cloth and drain any excess water by squeezing it.
Hang the cloth for 45-60 minutes to drain water completely. or you can place weight over the cheese for around 15-20 minutes.
The cheese should be moist but not watery.
Transfer the cheese/chena to a plate, add maida and begin to knead well. You should be able to make stiff and smooth dough, kneading time will be approx 10-15 minutes.
In a wide pan, mix together water and sugar. Let it boil. Add cardamom powder or crushed cardamom pods.
Meanwhile, take small portions of dough and shape them into round balls. let it be small, as they will double up on cooking.
When the sugar syrup comes to a rolling boil, lower the heat and drop the balls into the syrup one by one.
Close the lid of the pan and cook for 15 minutes on medium flame. You will see them puffing as they cook. (check note#4)
Once the rasgullas are done(check note#5) switch of the flame and let it cool completely before serving.
Alternatively you can add juice of 1 big lime instead of curd/yogurt.
Rose water can be added for flavouring the sugar syrup.
Since I like mildly sweetened syrup I have just used 1 cup of sugar, feel free to use as per your choice.
Rasgullas can be cooked in a pressure cooker as well. cook without whistle for 10 minutes and then perform the check below to see if they are cooked. wait for some time before opening the cooker lid.
To check if the rasgullas are cooked or not, drop one rasgulla in a glass of water. If it sinks to the bottom, the rasgullas are cooked, if it floats cook for some more time. The heat for cooking also is very important, make sure the heat is always medium-low for cooking rasgullas.
If you want clear looking sugar syrup then strain the syrup using cheese cloth.