Introduction
Ah, Rasgulla! This is just thinking about these spongy balls filled with the syrup makes my heart raced! Well, if you have ever savored this Bengali sweet, which is more like a dessert, then it is one where the flavours leave a symphony that is sweet, long after the dish is savoured. It may sound complicated preparing Rasgulla at home, believe me, it is far from it!
This article takes up the Rasgulla recipe to the core, exploring the development of the sweet, what it is made of and how to prepare these sphere of happiness. So, lets get cooking!
Table of Contents
The History of Rasgulla
The Origins of a Classic
West Bengal is the home ground of rasgulla and trust me, this sweet has an interesting story to tell! According to the oral traditions the it was invented by a confectionery man Nobin Chandra Das in the nineteenth century. So, they say, he was toying around with chhena – fresh cheese when the almighty struck him with this lip smacking recipe. Little did we know that Rasgulla finally became adopted by Indians and people all around the world!
The Sweet Debate: Bengal vs. Odisha
Don’t you think that Rasgulla is just a Bengali sweet? Then you definitely should read this until the end. The tussle between the two well-known states in India West Bengal and Odisha to who own the upscale sweet dish Rasgulla is a fierce one. Although Bengalis take the credit for it, Orissa has its own sweet, referred to as rasgulla though the method of preparation is somewhat different. Of course, depending on where you are in this argument, there’s no denying that sweet treats like these are a true representation of a nation’s endowment!
Ingredients You Will Require to Prepare the Right Rasgulla Recipe
Before we go to preparation, it is time to collect the necessary ingredients! Here’s what you’ll need:
For the Rasgulla
Milk: 2 liters (though full fat will yield the best chhena for making the mousse)
Lemon Juice: 2 tablespoons and 2 tablespoons of vinegar to curdle the mixture.
Sugar: 1.5 cups
Water: 4 cups
Cardamom Powder: ¼- ½ teaspoon (optional because it may make the dish bitter if used in large amounts)
Ice Water: 2 cups (to stop cooking)
For Garnishing (Optional)
Chopped Pistachios: For a delightful crunch
Saffron Strands: To enhance flavor and color
Step-by-Step Guide to Making Rasgulla
Step 1: Curdling the Milk
- Boil the Milk: Place the milk to a saucepan of medium size and heat until it boils. Stir it at times so that it does not stick at the bottom of the cooking utensil in use.
- Add Lemon Juice: After boiling pour the milk and, stirring it gently, add lemon juice drop by drop. That will cause the milk to curdle and the whey to be separated.
- Remove from Heat: The curds coagulate when all of the whey has been collected take the pan of the fire.
- Strain the Curds: Place the colander on a kitchen towel or put a muslin cloth or cheesecloth in it. Into this place the curdled milk and the whey will sink down and separate from it. Wash the curds under cold water to replace the sour taste from the lemon by a fresh taste.
- Squeeze Out Excess Water: Compact it by folding the cloth so that you partly twist it and press the twitches to eliminate as much water as possible. Oh is it ok? I don’t want to fully dry all my beans out.
Step 2: Making the Chhena
- Knead the Chhena: Pour the mixture of drained curd into a plate and work with your hands for 5-7 minutes, to get a smooth consistency. The dough you want now is a soft and elastic one free from stickiness when handling it.
- Form the Balls: Roll it into small portions on an average of 20 to 25 pieces. Knead into round pellets without pores. This particular step needs to be done carefully as any cracks may appear during cooking and the balls will break!
Step 3: Preparing the Sugar Syrup
- Boil the mixture of Water and Sugar: In a Large vessel mix Sugar and water and heat this mixture until it boils gently – continue to stirring to ensure the sugar has melted completely.
- Add Cardamom: If you’re using ground cardamom, you may add it into the syrup for added aroma!
Step 4: Cooking the Rasgulla
- Cook the Balls: After the sugar syrup comes to a rolling boil the chhena balls are gradually put into the syrup. The idea here is that they have to be given room to grow, thus the spoon and spoon concept; do not over laden the pot!
- Cover and Cook: Stop cooking, cover the pot and cook for approximately 15-20 minutes on medium heat. The balls will swell and the size will increase two folds.
- Check for Doneness: After preparation, allow them to soak in the syrup for few hours (or until the next day). These are best used when you have soaked them a little longer in the preparation of the dish.
Step 5: Serving Your Dish
After your Rasgullas have absorbed all the syrupy liquid, it’s time to bring it to your table! It’s recommended to garnish them with chopped pistachios or saffron strands for that special restaurant like flavor and appearance. Serve them cold or slightly warmed and it’s all good!
Tips for the Perfect Rasgulla
It is an art and as with every artist one would aspire to get the best technique. Here are some handy tips to help you nail this recipe:
- Use Full-Fat Milk: It gives the best results and consistencies.
- Don’t Rush the Kneading: Mix it well in order to achieve a fine paste. It is all about soft Rasgullas!
- Control the Heat: Do not increase the temperature while cooking Rasgullas as high temperatures can cause it to crumble.
- Experiment with Flavors: You may also wish to include a little saffron or rose water to the sugar syrup to give it an extra flavour!
Conclusion
There you have a simple but lovely narrated tour through the tasty Rasgulla recipe. While making these sweet treats it may take sometime and some effort, but I assure you it will be all worthy when serving the end product. It is definitely an impressive feeling to be able to share home made Rasgulla sweet with your loved ones.
So, what are you waiting for? Get the following ingredients and try out this easy to prepare traditional Bengali dessert. No matter if you have them during festive season, celebrations or simply eat them because you feel like it, Rasgullas always brighten up the day of all people. Happy cooking!
FAQ’s
1. Is chhena available in the market also which is used to prepare Rasgulla?
Absolutely! While the store-bought types are convenient making it at home allow you to have control over the texture and taste.
2. In this case; How long are Rasgullas more or less fresh?
Rasgullas can be stored up to 3-4 days in refrigerator if they are dipped in the syrup all the time.
3. Can I freeze Rasgullas?
The texture may change when froze and thawed, so it is advised to avoid freezing them. Nevertheless, they can be kept in the refrigerator and then consumed at your leisure!
4. What makes a Rasgulla soft and spongy?
It is important to knead the chhena well and then cook both the preparations in a well prepped sugar syrup to get that softness.
5. Want to know whether am I correct in adding extra flavors in rasgulla.
Of course! What is special about it is that you can add flavors such as rose, cardamom again, or my favorite, choco to the Rasgulla mix. Get creative!