Rosgullas

Rosgullas Recipe: How to Make This Delicious Indian Vegetarian Dessert

Region / culture: India | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Rosgullas, also known as Rasgullas, are a popular Indian sweet made from paneer (Indian cottage cheese) and sugar syrup. These soft and spongy milk balls are a favorite dessert in many Indian households and are often served at festivals and special occasions.

History

Rosgullas are believed to have originated in the Indian state of West Bengal, where they are a traditional sweet dish. The recipe for Rosgullas has been passed down through generations and is now enjoyed all over India and beyond.

Ingredients

Milk Balls

1 portion of paneer
0.5 tsp all-purpose flour or semolina
2 dozen sugar cubes

Syrup to Cook With

1.25 cup sugar
7 cup water
1 bay leaf
1 cardamom pod

Syrup to Soak In

1 bay leaf
6 green cardamom pods
1 tsp rose water or even orange blossom water
1 cup sugar
4 cup of water

How to prepare

Drain the paneer thoroughly before use. It is recommended to make the paneer a day in advance.
The paneer for Rasgullas should not be pressed too firmly.
There is no need to shape the paneer into cubes as it will be mashed later.
Drain for 30 minutes. In a large pan, mash the paneer until it forms a smooth dough.
This process should take approximately 10 minutes. The softer the dough, the better the final result.
Spread the paneer into a thin layer and sprinkle flour over its surface. Knead well to thoroughly mix the flour. Allow the dough to rest for a few minutes.
In a deep pan or large pressure cooker, bring 7 cups of water to a boil. Add sugar, bay leaf, and cardamom pod to the boiling water.
Bring the liquid to a boil for no more than 4 minutes, then reduce the heat to a very low flame to keep it warm.
To make the soaking syrup, bring water to a boil with sugar, bay leaf, and cardamom.
Boil the mixture for no more than 5 minutes, then turn off the heat. Add scented water and keep it warm.
Take portions of the cheese and shape them into 1-inch diameter balls. Aim to make around 2 dozen balls.
Create a depression in each ball using your finger and place a sugar cube inside.
Reshape the balls to ensure they are smooth and crack-free.
Increase the heat for the soaking syrup and bring it to a gentle simmer, with bubbles but not boiling.
Carefully add the milk balls to the simmering syrup, either by using spoons or gently dropping them in.
Once all the balls are in the syrup, cover the container.
Cook the balls in the simmering syrup for approximately 30 minutes. They should expand in size and appear more opaque.
Using a slotted spoon, remove the balls from the simmering syrup and gently place them in the scented soaking syrup.
Allow the balls and syrup to cool, then cover and refrigerate overnight.
The flavors will meld into the cheese balls, resulting in improved taste.
Soaking the balls in the syrup also enhances their sponginess.

Variations

Add a few drops of rose water or saffron to the soaking syrup for a floral or exotic flavor.
Substitute the sugar cubes inside the milk balls with chopped nuts or raisins for added texture.

Cooking Tips & Tricks

Make sure to drain the paneer thoroughly before using it to make the Rosgullas.

- The paneer should not be pressed too firmly, as a softer texture will result in better Rosgullas.

- When shaping the paneer into balls, make sure to create a depression in each ball and place a sugar cube inside for added sweetness.

- Cook the Rosgullas in the simmering syrup for approximately 30 minutes, until they expand in size and appear more opaque.

- Allow the Rosgullas to cool in the soaking syrup overnight to enhance their flavor and sponginess.

Serving Suggestions

Rosgullas can be served chilled as a dessert on their own, or paired with a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

When cooking the Rosgullas in the simmering syrup, make sure to cover the container to trap the steam and help the balls expand.

Ingredient Substitutions

If paneer is not available, you can use ricotta cheese as a substitute.

Make Ahead Tips

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

Presentation Ideas

Garnish the Rosgullas with chopped pistachios or silver leaf for a decorative touch.

Pairing Recommendations

Serve Rosgullas with a cup of hot chai tea for a traditional Indian dessert experience.

Storage and Reheating Instructions

Store leftover Rosgullas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of Rosgullas contains approximately 150 calories.

Carbohydrates

Each serving of Rosgullas contains approximately 30g of carbohydrates.

Fats

Each serving of Rosgullas contains approximately 5g of fats.

Proteins

Each serving of Rosgullas contains approximately 3g of proteins.

Vitamins and minerals

Rosgullas are not a significant source of vitamins and minerals.

Alergens

Rosgullas contain dairy (paneer) and sugar, which may be allergens for some individuals.

Summary

Rosgullas are a sweet and indulgent dessert that are high in carbohydrates and fats, but low in proteins. They are best enjoyed in moderation as a treat.

Summary

Rosgullas are a beloved Indian sweet made from paneer and sugar syrup. These soft and spongy milk balls are a treat for the taste buds and are perfect for special occasions and celebrations. Enjoy them chilled for a refreshing dessert that will satisfy your sweet tooth.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a hot summer day, and I was visiting my friend Rina in her small village in India. As soon as I walked into her kitchen, I was enveloped in a cloud of sweet, floral scents that made my mouth water.

Rina was bustling around the kitchen, her hands moving with practiced ease as she prepared a batch of rosgullas. I watched in awe as she expertly kneaded the dough, shaping it into small balls before dropping them into a pot of boiling sugar syrup. The rosgullas floated to the surface, their white, spongy exterior absorbing the sweet syrup like a sponge.

I asked Rina how she learned to make rosgullas, and she smiled, her eyes twinkling with mischief. "Oh, my dear, this recipe has been passed down through generations in my family. It's a closely guarded secret, but I'm happy to share it with you." I eagerly accepted her offer and watched as she patiently explained each step of the process to me.

After hours of cooking and waiting for the rosgullas to cool, Rina and I finally sat down to enjoy the fruits of our labor. The rosgullas were soft, spongy, and incredibly sweet, melting in my mouth with every bite. I was hooked.

From that day on, I made it my mission to perfect the art of making rosgullas. I sought out different versions of the recipe, experimenting with different ingredients and techniques until I found the perfect balance of flavors and textures. Each batch I made brought me closer to mastering this delectable dessert.

Over the years, I learned to make rosgullas in various ways – some with cardamom and saffron for a more exotic flavor, others with rose water and pistachios for a more delicate touch. Each variation brought a unique twist to this traditional recipe, adding my own personal touch to an age-old tradition.

As I traveled through different regions of India, I encountered new versions of rosgullas that piqued my curiosity. In Bengal, I discovered the iconic spongy rosgullas soaked in fragrant rose water syrup, a delicate and elegant dessert fit for royalty. In Odisha, I sampled the rich and creamy chhena rosgullas, made with freshly curdled milk and smothered in thick, sweet syrup.

I sought out local cooks and grandmothers who were willing to share their secrets with me, learning new techniques and flavor combinations that I could incorporate into my own recipes. Each encounter added a new layer of depth and complexity to my understanding of rosgullas, making me appreciate the rich culinary heritage of India even more.

As the years went by, I became known in my community for my skill in making rosgullas. Friends and family would request them for special occasions and celebrations, knowing that each batch I made was made with love and care. I even started teaching classes on how to make rosgullas, passing on the knowledge that had been generously shared with me.

Now, as I sit in my kitchen, surrounded by the aroma of freshly made rosgullas, I can't help but smile. This simple dessert has become a symbol of my journey through the culinary world, a reminder of the joy and fulfillment that cooking has brought me over the years. And as I take a bite of a warm, spongy rosgulla, I am grateful for the lessons I have learned and the memories I have created along the way.