Rasgulla

Rasgulla Recipe - Traditional Indian Sweet Dish

Region / culture: India | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Rasgulla is a popular Indian sweet dish made from chenna (paneer) and sugar syrup. It is a soft and spongy dessert that is loved by many.

History

Rasgulla originated in the Indian state of West Bengal and is a traditional sweet dish in Bengali cuisine. It is believed to have been invented in the 19th century by a confectioner named Nobin Chandra Das.

Ingredients

4 cups of whole milk
1 tsp of all-purpose flour (maida)
1 cup of sugar
2 cups of water
1 tsp of rose water
juice of 2 lemons

How to prepare

Heat the milk until it reaches boiling point and then add lemon juice to curdle it.
Once the milk is completely curdled, pour it into a muslin cloth and allow it to drain.
When the curdled milk is almost dry, press the cloth with a weight and let it drain further.
After the solid chenna (paneer) has formed, add flour and knead it into a soft dough.
Shape the dough into small balls.
Boil sugar and water for 5 minutes to make a syrup, then carefully drop the balls into the syrup.
Gently cook the balls in the syrup for 15 minutes.
Allow the balls to cool and then add rose water.
Serve the dish chilled with the syrup.

Variations

Add saffron or cardamom to the sugar syrup for a different flavor.
Use jaggery instead of sugar for a healthier alternative.

Cooking Tips & Tricks

Make sure to knead the chenna (paneer) well to ensure a smooth and soft texture for the rasgullas.

- Be gentle when cooking the rasgullas in the sugar syrup to prevent them from breaking apart.

- Adding a little rose water at the end enhances the flavor of the dish.

Serving Suggestions

Rasgulla can be served as a dessert after a traditional Indian meal or as a sweet treat on its own.

Cooking Techniques

Boil the milk until it curdles completely to ensure the right texture for the chenna.

- Cook the rasgullas on low heat to prevent them from becoming too hard.

Ingredient Substitutions

You can use vinegar or citric acid instead of lemon juice to curdle the milk.

- Cornstarch can be used as a substitute for maida.

Make Ahead Tips

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

Presentation Ideas

Serve rasgullas in small bowls with a drizzle of the sugar syrup on top for an elegant presentation.

Pairing Recommendations

Rasgulla pairs well with hot chai or a cup of coffee.

Storage and Reheating Instructions

Store leftover rasgullas in an airtight container in the refrigerator. To reheat, microwave for a few seconds or enjoy them cold.

Nutrition Information

Calories per serving

Each serving of rasgulla contains approximately 200 calories.

Carbohydrates

Each serving of rasgulla contains approximately 30g of carbohydrates.

Fats

Each serving of rasgulla contains approximately 5g of fats.

Proteins

Each serving of rasgulla contains approximately 8g of proteins.

Vitamins and minerals

Rasgulla is not a significant source of vitamins and minerals.

Alergens

Rasgulla contains dairy (milk) and gluten (maida) allergens.

Summary

Rasgulla is a high-carb and high-protein dessert that is best enjoyed in moderation.

Summary

Rasgulla is a delicious and traditional Indian sweet dish that is perfect for special occasions or as a sweet treat. Enjoy the soft and spongy texture of this dessert with your loved ones.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. The delicate white balls of sweet goodness called Rasgulla had always intrigued me with their simplicity and elegance. I had come across the recipe in an old cookbook that I had inherited from my mother, who had received it as a gift from a dear friend many years ago.

I remember sitting in my cozy kitchen, flipping through the yellowed pages of the cookbook, when I stumbled upon the Rasgulla recipe. It seemed so easy to make, yet so exotic and alluring. I could almost taste the soft, spongy balls soaked in sugary syrup melting in my mouth.

I decided then and there that I had to make Rasgulla. I gathered all the ingredients - milk, sugar, lemon juice, and water - and set to work. As I heated the milk and added the lemon juice to curdle it, I felt a sense of excitement and anticipation building within me.

The process of making Rasgulla was a labor of love. I kneaded the chenna, or cottage cheese, until it was smooth and soft, then rolled it into small balls and dropped them into a pot of boiling sugar syrup. The sweet aroma that filled my kitchen was intoxicating, and I knew that this recipe was going to be a game-changer.

After simmering the Rasgulla balls in the sugar syrup for about 20 minutes, I turned off the heat and let them cool. As I lifted one of the soft, spongy balls out of the syrup and took a bite, I was transported to a world of pure bliss. The Rasgulla was everything I had hoped for and more - sweet, light, and utterly delicious.

I couldn't wait to share my creation with my family and friends. I packaged the Rasgulla in a beautiful box and brought it to a family gathering. As soon as I set it on the dessert table, it was devoured within minutes. Everyone raved about how delicious it was and begged me for the recipe.

From that day on, Rasgulla became a staple in my kitchen. I made it for special occasions, family gatherings, and just for fun. Each time I made it, I tweaked the recipe a little, adding a pinch of cardamom here, a splash of rose water there. I made it my own, infusing it with my own personal touch.

Over the years, I learned to make Rasgulla from various sources - my mother, my friends, and even strangers I met at food festivals. Each person had their own unique twist on the recipe, and I eagerly absorbed every bit of knowledge they shared with me.

I remember one particularly memorable encounter with an elderly woman at a food market in Kolkata. She had been making Rasgulla for decades and had perfected the art of making the softest, most melt-in-your-mouth balls I had ever tasted. She graciously shared her tips and tricks with me, from how to knead the chenna just right to how to cook the Rasgulla at the perfect temperature.

I took her advice to heart and applied it to my own recipe. The next time I made Rasgulla, it was perfection. The balls were softer, juicier, and more flavorful than ever before. I felt a sense of pride and satisfaction knowing that I had honed my craft and created something truly special.

As the years went by, I continued to make Rasgulla for my loved ones, passing down the recipe to my children and grandchildren. It became a tradition in our family, a symbol of love and togetherness that we shared with each other.

And now, as I sit here in my kitchen, surrounded by the aroma of sugar and milk, I can't help but smile as I remember all the memories and moments that Rasgulla has brought to my life. It may be just a simple dessert, but to me, it is so much more - a reminder of the joy of cooking, the beauty of tradition, and the power of sharing a meal with the ones you love. And for that, I will always be grateful.