Rosogolla Recipe| Rasgulla Recipe |spongy rasgulla
Rosogolla, also spelled Rasgulla, is a popular Indian sweet that originated in the state of West Bengal. It is made from chhaina, a type of fresh cottage cheese, and soaked in sugar syrup, giving it a spongy texture and a sweet taste. Is a popular sweet dish in India and is enjoyed on special occasions such as festivals, weddings and birthdays. In recent years, has gained worldwide recognition as a unique and delicious Indian dessert.
Is believed to have been invented in the 19th century by a confectioner named Nobin Chandra Das, who was based in Kolkata, West Bengal. The sweet quickly gained popularity and has become an iconic Bengali sweet. In 1868, another confectioner named Bhagwandas Bagla started selling a similar sweet in his shop in Orissa and named it Rasgulla. Over time, came to be commonly used for the dessert.
Is a type of Indian sweet made from Chhaina, a fresh cheese made from cow’s milk. Chhaina is kneaded into small balls and then boiled in sugar syrup until it becomes spongy and absorbs the sweetness of the syrup. The texture is soft and spongy, and it tastes mild, sweet. The sugar syrup used to makecan be mixed with cardamom, saffron or rose water for added flavor. Is usually served cold and is a popular dessert during festivals and special occasions in India.
Has a unique texture which is soft, spongy and slightly chewy. The texture is achieved by cooking the chhaina balls in sugar syrup, which causes the balls to expand and absorb the sweetness of the syrup. When you chew Rasgulla, it feels light and airy in your mouth and melts easily.
To taste, has a mild sweetness that is not overpowering or overpowering. The sweetness comes from the sugar syrup that gets absorbed by the chhaina balls. Is balanced by the tartness of chhaina, giving a delicate, nuanced flavor. Due to the texture and taste it is a favorite dessert in India and is enjoyed by people of all ages.
Types Of Rasgulla
Classic Rasgulla – This is the original and most popular version , made with Chhaina and sugar syrup.
Nolen Gurer Rasgulla – This type is made by replacing regular sugar syrup with Nolen Gur, which is a type of jaggery made from the juice of dates. It has a unique taste and aroma.
Chocolate Rasgulla – This typeis made by adding cocoa powder or chocolate syrup to the Chhaina mixture. It has a rich chocolate flavor and is a popular variation among chocolate lovers.
Kheer Rasgulla – It is a combination of two popular sweets, Rasgulla and Kheer. Are soaked in thick and creamy kheer, which is a type of rice pudding.
Fruit flavored rasgulla – This type is prepared by adding fruit pulp or essence to the chhaina mixture. Mango, strawberry and pineapple are some of the popular fruit flavors that are used.
Health Benefits of rasgulla
High in Protein: made from Chhaina, which is a type of paneer that is rich in protein. Protein is essential for building and repairing tissues in the body.
Low in fat: is a low-fat dessert, which makes it a better option than many other sweets that are high in fat.
Lower cholesterol: does not contain any cholesterol, which makes it a good option for people who are trying to maintain healthy cholesterol levels.
Rich in calcium Chhaina, which is the main ingredient of Rasgulla, is rich in calcium. Calcium is essential for strong bones and teeth.
Increases Energy: has a high carbohydrate content, which provides instant energy to the body.
Contains antioxidants: contains antioxidants, which help fight the damage caused by free radicals in the body.
Here’s a step-by-step guide
Ingredients:
- 1 liter of whole milk
- 2 tbsp lemon juice or vinegar
- 2 cups sugar
- 5 cups water
Instruction:
Step 1 : In a large pot, heat milk over medium heat. Keep stirring in between to avoid burning the milk.
Step 2: Once the milk comes to a boil, add 2 tbsp lemon juice or vinegar and stir till the milk curdles. Switch off the flame and let it sit for 5 minutes.
Step 3: Line a strainer with cheesecloth and pour the curdled milk into it. Wash the cheese under cold water to remove any sour taste.
Step 4 : Gather the edges of the cheesecloth and squeeze out as much water as you can. Hang the cheesecloth over a sink and allow the chenna to dry for about an hour.
Step 5 : After an hour, transfer the chhaina to a clean surface and knead it until it becomes smooth and free from lumps.
Step 6 : Divide the chhaina into small balls and shape them into smooth, round balls.
Step 7 : Combine 2 cups sugar and 5 cups water in a large pot and heat over medium heat until the sugar dissolves.
Step 8: Once the syrup comes to a boil, add the Chhaina balls one by one and cover the vessel with a lid.
Step 9 : Let the rasgulla cook on medium heat for about 15-20 minutes till it becomes soft and spongy.
Step 10 :Turn off the gas and put the rasgulla in the syrup and let it cool.
Step 11: Once cooled, transfer to a serving bowl and garnish with chopped nuts or rose petals.
Your Homemade Rasgulla is ready to be served. enjoy!
Here are some tips and tricks
Use whole milk: Use full fat whole milk to make as it helps in creating a soft and spongy texture.
Be gentle: Be gentle while kneading the chenna and avoid applying too much force. May turn thick if the chena is mixed too hard.
Use a wide utensil: Use a wide utensil to cook as they expand in size during cooking.
Use fresh ingredients: Use fresh ingredients including milk, lemon juice or vinegar, and sugar for best results.
Boil on medium heat. Boil on medium heat, and avoid boiling on high heat. Can become hard if boiled on high flame.
Let the cool in the syrup: Let the Rasgulla cool in the syrup so that they do not harden.
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