Rasgulla or royal rassogulla is a sweet, which tempts people of all ages.It brings out a smile on every soul. Rasgula is a small spongy ball of happiness. No one can resist the rasgullas. However small or big. You will rarely find someone who doesn't like them.
Rasgulla ingredients are fairly simple too. Sugar syrup and instant cottage cheese or premium quality chenna or soft paneer. Simple sweet yet with an amazing taste. You can make rasgulla recipe in pressure cooker .It can also be made in a heavy bottom pan. These rasgulla are one of my favorite sweet during Diwali and holi. Other holi recipes include Gujiya,vegan gujiya mango lassi recipe,Bread roll,Cornflakes chivda,Homemade thandai powder,kheer recipes & Nolen Gurer Rasogulla and not to forget the Homemade Holi colour
Ingredients
- full fat milk
- vinegar or lemon juice
- sugar
refer to recipe card for details.
How to make Rasgulla ?
Step by step pictures of the Rasagulla
1. Heat milk in a pot, once it has boiled, turn off the heat. Allow to cool for 5 mins . Add lemon juice/vinegar slowly to the hot milk to make fresh paneer/chenna.
2. Drain the excess water from the cheese.
3. Take the cheese out from the cheese cloth.
4. Start kneading/mashing the cheese.
5. Continue kneading until soft and it starts coming together.
6. Divide into small portions and mash them separately.
7. Shape them into smooth round balls. They should be very smooth else it will break when put in boiling chashni/sugar syrup.
8. Meanwhile, heat sugar syrup in a pot. Add the cheeseballs, cover and cook for 10 minutes.
Serve rassogulla cold once done.
Related links
Rassogulla | Rasgulla recipe
Equipment
- saucepan
Ingredients
- 1 ½ liter full fat milk
- 2 tbsp. vinegar or lemon juice add a little more only if needed to fully separate the curds and whey
- 2 tablespoon water for diluting the lemon juice/vinegar
- 1 cup cold water for rinsing the chenna
- 400 g sugar about 2 cups
- 3-4 cups water for sugar syrup
Instructions
- Boil the milk, then keep it aside for 5 minutes so it cools slightly.
- Mix 2 tablespoon lemon juice or vinegar with 2 tablespoon water. Add it slowly to the milk as it starts to coagulate. Add a little more acid only if needed until the curds and whey clearly separate.
- Strain the coagulated milk through a muslin cloth, collecting the whey in a utensil beneath the sieve.
- Pour 1 cup cold water over the chenna to rinse away the lemon or vinegar residue.
- Allow the excess water to drain, then remove the chenna from the cloth.
- Mash for 10-15 minutes until smooth.
- Divide into 12 equal portions and roll into smooth balls.
- Add 3-4 cups water to the sugar and bring it to a boil in a pot.
- When the syrup is boiling, add the balls one by one, cover and cook over medium heat for 4-5 minutes.
- Open the lid briefly and gently move the cheese balls toward the centre of the syrup.
- Cover again and cook for another 4-5 minutes.
- Turn off the heat and keep the lid closed for another 10-15 minutes.
- Transfer to a serving bowl.
- Refrigerate for at least 5-6 hours before serving.
Notes
Nutrition
Substitution
You can use jaggery or palm sugar instead of raw sugar to make Nolen gurer rassgulla.
Storage
Store it in refrigerator for 3-4 days.
Travel trivia:
One must also mention the Oriya town Pahala, which lies on the outskirts of Bhubaneshwar.Pahala rasgulla is a must have in Odisha.
This place employs many villagers to make this sweet in hundreds. You can see 100s of shops just making Rassagullas.They are made all along both the sides of the roads and yes you cannot stop at just one.Its a heaven for 'Rasogulla' lovers.
Variations
All Rasgulla recipes have a slight variation generally. Either with or without suji/semolina. When you make it without sooji, they are gluten-free. If you want to use white sugar you can use palm sugar or jaggery. One must try the palm jaggery recipe if they have not yet. Nolen gurer rassgulla has an earthy taste to it. There is also a mini or small rasgulla version which is called anguri rasgulla. Some people also add artificial colours to make different coloured juicy fluffy balls as a variation.
FAQ
Nobin chandra das has the patent for Bengali rasgulla. 28-30 dec is celebrated as Rosogolla Utsob by state of Bengal.
Odisha and it dates back to 11th century. Rasagola day is celebrated on Niladri bije in July every year.
Serving rasgulla
My Grandpa used to squeeze out some of the syrup before eating rasgulla, and I still sometimes do the same in his memory. The sweet remains syrupy, but you can serve it with as much or as little of the surrounding syrup as you prefer.
Conclusion: chhappan bhog can never be complete without these juicy rassogulla. The basic recipe does not use wheat flour or dry fruits, but check every ingredient if you are cooking for someone with a food allergy. Soft texture of this sweet ensures even kids and old aged people can enjoy something sweet.
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