Rosogolla – Rasgulla – Cheeseballs in a sugar syrup! You can name it any way you want.’Rasgulla’ defines Bengali or Indian culture in the same way that Baklava defines the Middle East.
I grew up in a Bengali family. ‘Rasgulla’ is typical and famous in my mom’s household. Sometimes, guests come to our home unannounced. Mom sends our servant to get an earthen bowl of ‘rasgulla’ from the local sweet store. In Kolkata, they sell ‘rasgullas’ only in earthenware. It is known as ‘bhanr’. My mom not only greets and treats her guests with ‘rasgulla’, but also shares her ‘rasgulla’ during all big events. After any big achievement, she shares the good news with her friends and family by feeding them ‘rasgulla’.
With any big celebrations or festivals, ‘rasgullas’ are offered and exchanged. After the death and sudden demise of the family, relative or close friend come with a bowl of ‘rasgullas’ to give to the grieving family. ‘Rasgulla’ is our dessert for all times.
Now it is very much popular and known as a conventional Indian dessert. Even if it originated in Orissa, it became famous in Bengal during the 19th century. It started in Orissa as a special offering to Goddess Lakshmi during the “Ratha Yatra” festival. Based on the age of ritual, it can be fairly claimed that ‘rasgulla’ is at least 600 years old. However, the spongy white ‘rasgulla’ you get from a store, started in Kolkata back in late 1800. Today you can get a can of ‘Rasgulla’ anywhere in the entire world. Maybe not in Antarctica though!
‘Rasgullas’ have different colors and tastes. Some are creamier than others. Some have cardamom seeds inside. Some are infused with rosewater or saffron or garnished with pistachio. Some people prefer it chilled, while I like freshly prepared hot ‘rasgulla’.
I had no plans to make or post ‘Rasgulla’. The last time I had ‘rasgulla’ was back in 2010 before coming to states. Last week, my mom made ‘rasgulla’ in a pressure cooker. They were mouth watering. When she shared her picture over WhatsApp, I could not resist my temptation to make some at home. The way she explained the process was relatively simple.
Last week on Tuesday, I got out of work around 3:30 PM. I went home and started preparing it. I did not expect it to come out right on the first attempt. I am on a diet, but we managed to finish 24 rasgullas in 2 days. I decided to make them once more and share the recipe with all of you. It’s damn straightforward, and I can claim it is dependable. I have followed my mom’s instruction and this video.
Notes:
1. Use full-fat milk only, there is no alternative to it.
2. Make sure your milk is in a rolling boil before taking out of the heat.
3. You can use the milk whey for something else.
4. Washing the paneer not only helps to get rid of the acidity, but also helps to cool it down.
5. You do not need to hang the paneer for 45 minutes to an hour. Just squeeze it well.
6. Knead the paneer very well, 4 to 5 minutes are enough.
7. If your balls are not smooth and firm, it can break in sugar syrup while boiling.
8. If you want pure white rasgulla, you can skip the part of adding saffron.
9. Time is important, so use a timer.
Ingredients
Instructions
1. In a non-stick saucepan, over medium-high heat, heat milk*. Keep stirring in between; otherwise, the milk will stick to the bottom. When the milk is boiling*, take it aside.
2. Cut lemons in half and squeeze the juice into a bowl. Add one tablespoon of water and vinegar.
3. Add lemon, vinegar solution to the milk. It will start coagulating in 3 to 4 seconds.
4. Set a strainer over a mixing bowl and line it with a cheese cloth. Carefully pour the milk curds into the strainer, letting the whey collect in the bowl. Take aside the whey*.
5. Add 1 cup (or more) of water to the paneer and wash it well*. Gather the four corners of cheesecloth in your hand and gently squeeze to remove the excess whey.
6. Take it aside in a big mixing bowl. With the palm of your hands, knead the paneer well for 4 to 5 minutes*. It should have a very fine consistency, allowing you to form a paneer dough. Take a small portion of it and roll into small balls working between your palm. Make sure your balls are smooth and firm*. You should be able to make 20-22 balls, depending on the size of balls.
7. Meanwhile, in a pressure cooker add sugar, water, and saffron strands*. Over a medium-high heat, start boiling.
8. When it starts boiling, add paneer balls slowly and close it. After you hear the first whistle, turn down the temperature to the lowest setting and keep it there for 7 minutes*. Take it aside for 2 minutes. Do not open the lid. Now put the pressure cooker in the sink, and pour cold water on top of it. Open the lid and take the rasgullas out in a bowl with a slotted spoon. Pour the syrup on top of it. You can serve them warm, but it is advised to let them sit in the sugar syrup for at least 6 to 8 hours in a refrigerator before serving.
For * check notes above
Oh my mouth is watering right now.. I love rasgulla. Your presentation and photography rocks Dolphia.
Thank you dear 🙂
Hello Dolphia, i stumbled upon your blog last month and have been following all your posts. You are a fantastic photographer. I am drooling looking at almost all of your pictures…great job!!
Thank you so much for your kind words <3
The rasgullas look brilliant and your photos are gorgeous as usual! Even the step by step ones are awesome!
Thank you so much for your generous words. <3
Delectable rasgullas. …superb clicks. ….your post on capturing steam was just amazing. ….
Thank you 🙂
Just drooling!
Amazing rasgullas. Lovely pictures with well explained recipe.
Will definitely try and give you feedback Dolphia. 🙂
Please do.
” is this the only piece of heritage that you can show off to the world? Seriously there are better things to latch onto 🙂
chaitanna mahaprabhu did come from GEOGRAPHICAL ORISSA but back then there was no orissa, are we forgetting this?
and your dear lord ASHOKA the great wasn’t your hero too until he defeated your so called “kalinga empire”. he was a scavenger of kalinga and not a king 🙂
your bali, sumatra etc “J(y)ATRAS” came form LORD ASHOKA’S INVASION of your pillage state.
the regular oriya isn’t sweet at all, its rather very harsh, its rather the languages like sambalpuri and languages near the west bengal border where the oriya dialects turn sweeter. would you not agree?
sambalpuri is such a cute language! why are you guys stomping it down to non-exitence and these guys want their language to prosper just like yours. give them their due!
oh, btw, i forgot to mention YOUR BEST CM (infact my best CM too, one of the best CMs our country ever had) doesn’t even speak Oriya! ”
KAMONASISH AAYUSH MAZUMDAR
(MBA, IMT Ghaziabad)
Bengaluru, Karnataka, India
http://in.linkedin.com/in/7thsense
West Bengal has decided to back down from its original claim that Nobin Das invented the rasgulla. It now states that it wants a GI tag for only the Banglar rasogolla and has clarified that it has no conflict with Odisha. This comes after the Odisha government compiled 130 pages of historical evidence that the sweet was being prepared in the kitchens of the Puri temple for at least 500 years. It’s practically official now: RASAGOLLA ORIGINATED IN ODISHA!