When you think of the sweetest people, Bengalis are the first thought. And when you think of sweets, Bengali rasgulla has a whole different fan base! Especially Roshogolla or Rasgulla.
The Origins and Rasgulla Recipe: A Cultural Delight
Did you know that this sweet didn’t even originate in Bengal? Roshogolla originated in Orissa, a neighboring state of Bengal where it is called Rasagola. They are made from balls of Chhenna white rasgulla (an Indian cottage cheese) and semolina dough, cooked in sugar syrup.
Rasgulla Varieties: From Traditional to Rasgulla
And there are variations of rasgulla Sweets that are also unique and popular. Now, Roshogollas have become popular not just throughout India but other parts of South Asia.
Rasgulla Price and Packaging: The Cost of Sweetness
Though canned Rasgullas are what we normally get from stores, traditionally, they are sold in clay pots called handis.
Memories and Rasgulla Sweets: A Nostalgic Flavor
I remember my grandfather getting a can of rasgulla sweet every time I visited them. I wanted to squeeze out all the extra chashni but my grandmother won’t let me. Good times.
The Art of Making Soft Rasgulla at Home
If you also want some soft rasgulla sweets right now, just get them from Vijay Dairy. They make them fresh and they melt in your mouth so smoothly! We usually get them from Vijay Dairy on almost every occasion.
Chef Kunal Kapoor’s Rasgulla Recipe: A Step-by-Step Guide
But if you like to make your sweets at home, you’re in for a treat because I have an easy recipe for Rasgulla by Chef Kunal Kapoor that will make your day. I promise you will love these!
Ingredients and Rasgulla Banane ki Vidhi
(Full cream) – 2lt Milk
6 tbsp Vinegar
4 cups Sugar
2 cups Water
2 tsp Flour (maida)
Water (room temp) – 2lt
A dash Water
2 tbsp Rosewater
Fresh rose petals – a handful
Rasgulla Recipe: How to Make Rasgulla
Rasgullas, a classic Indian sweet, are soft, spongy balls of chhenna soaked in syrup. Follow this detailed guide, or “rasgulla banane ka tarika” to make delicious rasgullas at home.
Step-by-Step Guide: Rasgulla Kaise Banate Hain
- Mix sugar and water together and bring to a boil. Remove scum and remove half of the syrup in a bowl and keep the rest on simmer.
- Heat milk and bring to a boil. Remove from heat and add vinegar. Do not stir but merely use a ladle to try and gently move the milk solids together. If you boil the milk at this stage or vigorously mix it then the chenna you get has dana in it. We need the chenna to be just like the consistency of ricotta or mozzarella.
- Once the milk curdles completely add tap water and then strain it. Squeeze completely to remove the water.
- Spread out the chenna on the counter and gently rub it to remove and grain in it. Do not over rub as this will cause the chenna to leave oil.
- Divide into equal balls of 15 grams each. Add them to boiling sugar syrup. Remember at this stage the syrup has to be light with no string consistency.
- Mix flour and water and add it to the centre of the boiling syrup. This will cause bubbling of the syrup which in turn makes sure that rasgullas cook evenly. Keep the heat on high at all times. If you see syrup getting thick then simply add a dash of water to it.
- Cook them till you see a light jali on top of them. Remove and add to the warm sugar syrup that we had kept aside early on. Let them sit there and once they cool off refrigerate them.
- Before serving, add a touch of fragrance by sprinkling 2 tablespoons of rose water and garnishing with fresh rose petals.