Rasgoola

Rasgoola Recipe - Traditional Nepalese and Pakistani Sweet Dish

Region / culture: Nepal, Pakistan | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 10

Introduction

Rasgoola, also known as Rasgulla, is a popular Indian sweet made from chenna (curd cheese) and sugar syrup. This soft and spongy dessert is loved by many and is often served at festivals, celebrations, and special occasions.

History

Rasgoola originated in the Indian state of Odisha and is believed to have been invented in the 12th century. It has since become a popular dessert across India and is enjoyed by people of all ages.

Ingredients

1 liter of Homogenized milk
2 tsp of white vinegar
1.5 cups of sugar
3 cups of water

How to prepare

Bring the milk to a boil and add vinegar to separate the whey.
Discard the liquid part by straining the mixture onto a muslin cloth.
Rinse the curd with cold water to cool and cleanse it.
Remove the water and hang the cloth for 15–20 minutes to drain excess liquid.
Transfer the curd to a food processor or blender and blend on high speed until smooth.
If the curd is too dry and not blending well, you may add a small amount (1 tsp or so) of water while blending.
Be cautious not to add excessive water. Shape the paste into small balls (1-2" in diameter).
In a wide vessel, bring water to a boil. Ensure there is at least 2-3" of water in the vessel.
If needed, add more water and adjust the quantity of sugar accordingly.
Add sugar to the boiling water to create a light syrup.
Continue boiling the syrup and gently drop the curd balls into the boiling syrup.
Cook the balls in the boiling syrup for 30–40 minutes. Remove from heat and let them cool down.
Transfer the balls and syrup to a storage container and refrigerate (do not freeze). Serve chilled.

Variations

You can add a pinch of cardamom powder or saffron strands to the sugar syrup for added flavor.

Cooking Tips & Tricks

Be sure to rinse the curd with cold water after separating the whey to cool and cleanse it.

- Hang the curd in a muslin cloth for 15-20 minutes to drain excess liquid before blending.

- If the curd is too dry while blending, you can add a small amount of water to help it blend smoothly.

- Make sure to shape the paste into small balls before cooking in the sugar syrup.

Serving Suggestions

Rasgoola can be served chilled as a dessert or snack. It pairs well with a cup of hot tea or coffee.

Cooking Techniques

Boiling the curd balls in the sugar syrup helps them absorb the sweetness and become soft and spongy.

Ingredient Substitutions

You can use lemon juice instead of white vinegar to separate the whey from the milk.

Make Ahead Tips

Rasgoola can be made ahead of time and stored in the refrigerator for up to 3-4 days.

Presentation Ideas

Serve Rasgoola in a decorative bowl garnished with chopped nuts or saffron strands for an elegant presentation.

Pairing Recommendations

Rasgoola pairs well with other Indian sweets like Gulab Jamun or Jalebi.

Storage and Reheating Instructions

Store Rasgoola in an airtight container in the refrigerator. Serve chilled and do not freeze.

Nutrition Information

Calories per serving

Each serving of Rasgoola contains approximately 150 calories.

Carbohydrates

Each serving of Rasgoola contains approximately 30g of carbohydrates.

Fats

Each serving of Rasgoola contains approximately 2g of fats.

Proteins

Each serving of Rasgoola contains approximately 4g of proteins.

Vitamins and minerals

Rasgoola is not a significant source of vitamins and minerals.

Alergens

Rasgoola contains dairy and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Rasgoola is a high-carb and low-fat dessert that is best enjoyed in moderation as part of a balanced diet.

Summary

Rasgoola is a delicious and popular Indian sweet that is easy to make at home. Enjoy this soft and spongy dessert with family and friends at your next gathering.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold close to my heart. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, whom we called Amma, was known throughout the village for her delicious cooking and her vast knowledge of traditional recipes.

One day, as I sat on the floor of our humble kitchen watching Amma work her magic, she suddenly turned to me with a twinkle in her eye. "Today, I will teach you how to make Rasgoola," she announced, her voice filled with excitement.

I had heard of Rasgoola before, a popular Indian sweet made from fresh cheese curds and sugar syrup, but I had never tried making it myself. I eagerly gathered the ingredients – milk, sugar, lemon juice, and rose water – and watched as Amma expertly mixed and kneaded the cheese curds until they were soft and smooth.

As the sweet aroma of the rose water filled the air, I listened intently as Amma explained the importance of patience and precision in making Rasgoola. "You must be gentle with the curds, and take care not to overcook them," she advised. "And remember, the key to a perfect Rasgoola lies in the quality of the ingredients and the love you put into it."

With Amma's guidance, I carefully shaped the curds into small balls and dropped them into a pot of boiling sugar syrup. As they cooked, the Rasgoola absorbed the sweet syrup and grew in size, becoming light and spongy. The sight of the golden orbs floating in the syrup filled me with a sense of pride and accomplishment.

When the Rasgoola were ready, I lifted them out of the syrup and placed them on a plate to cool. Their soft, pillowy texture and delicate sweetness were a delight to behold. I eagerly took a bite, savoring the taste of my first homemade Rasgoola.

From that day on, Rasgoola became a staple in our household, a symbol of love and tradition that I would pass down to future generations. Over the years, I continued to refine my technique, experimenting with different flavors and textures to create my own signature version of this beloved sweet.

I learned to make Rasgoola not just from a recipe, but from the memories and experiences that Amma and I shared in the kitchen. The laughter, the stories, and the moments of quiet contemplation all played a part in shaping my understanding of this humble dessert.

Now, as I sit in my own kitchen, surrounded by the familiar sights and smells of cooking, I am reminded of the joy and fulfillment that comes from creating something with your own hands. The recipe for Rasgoola may have been handed down through generations, but its true magic lies in the love and care that goes into making it.

And so, I continue to make Rasgoola with the same passion and dedication that Amma instilled in me all those years ago. Each bite of this sweet treat brings back a flood of memories, connecting me to my past and preserving a tradition that will live on for years to come.