- Submitted by Dahlia
(Rasagola, Rosogolla, Rossogolla, Rasagolla, Roshogolla)
Rasagulla, as soon as one hears this word one’s tongue drools. This sweet is regarded as an identity marker of the Bengalies. Although Bengalies claim rasagulla to be their own, its origin was in Odisha a sweet prepared for ages and ages. In mid 19th century many brahman cooks from Odisha came to Bengal and brought varieties of recipes including rasagullas. Rasagulla was popularized by a sweet vendor called Navin Chandra Dash. After him when his son K.C Dash managed the business, rasagullas started to be exported abroad.
I remember my friends' mom sharing an incident. Whenever she visited her son in california, USA, she used to take sweets from india. One such sweet was rasagulla from Sree Mithai, as rasagulla was her daughter-in-law's favourite sweet (who is not an indian but spanish by birth). During one of her visit she saw her daughter in law preparing a sugar syrup. She initially thought she was making gulab jamun but later saw her making milky white rasagulla balls. She did all the steps, finally soaked the balls into the syrup and the rasagulla was ready. Her mom being a diabetic was ready to taste only the balls and not the syurp. Alas! When she looked after few hours, she found no balls! No rasagullas! Her son came explaining that he would often see his wife make rasagullas but never could taste it, as the rasagullas made by her were always swallowed by her.
Homemade Rasagullas tastes so much better than the canned ones. It is quite simple to make any time. You just need some milk and sugar. After her visit abroad, my friends' mom also started making rasagullas at home. If a non-Indian could make it so easily, I am sure everyone can. Hope you all enjoy making this recipe. Have a wonderful day.
Recipe For Rasgulla
Preparation time: 30 minutes
Cooking time: 30 minutes
- Milk - 1/2 litre
- Lemon Juice - 3 tblsp
- All Purpose Flour - 1 tsp
- Water - 2.5 cups
- Sugar - 1 cup
- Rose water - 1 tsp
- Bring the milk to a boil in a milk cooker or in a heavy bottomed pan.
- When the milk is boiling add the lemon juice little by little till the milk curdles. (i.e paneer separates from the pale coloured whey.)
- Switch off the stove and drain this using a clean kitchen cloth.
- Squeeze out excess water with your hands.
- Dust a clean surface with the all purpose flour and knead the freshly made paneer. Applying pressure and knead for about 5 minutes till it forms a cohesive mass. It will be very smooth dough only after kneading.
- Combine the sugar and water in a wide pan or a pressure cooker. Let this come to a boil while you make the balls.
- Make small marble sized balls with the paneer dough.
- Roll each ball applying some pressure with your palms so that there aren't any cracks. (A smooth ball is very important for good rasgullas.)
- Add the balls to the boiling sugar syrup and cook for about 20 minutes. If you are using a pressure cooker, cook for 2 whistles.
- Switch off and add the rose water. The balls would have doubled in volume and become spongy.
- Refrigerate for few hours and serve chilled.
- Use leftovers to make Rasmalais
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