Yeah I’m talking about the rasagulla also spelled rasagola, rasgola, rasgolla, rasgula, rasgulla, roshogola, roshogolla, rosogola or rosogolla.
Although of Orissa origin( no i didn’t make that up…google it if you want..i swear , its true!), the rasagulla is now synonymous with Bengali sweets…so much so that for many of us it is the face of Bengali sweets.
The rasagulla is one Indian sweet(apart from its sister variant- the Rasamalai) that I can eat ANYTIME!! All I remember about my last trip to Calcutta(a zillion years ago) are the million rasagullas that I ate. It is impossible to get satiated with these sinisterly delicious cheese ball goodies.
So, when I knew that this month we were exploring Harini’s wonderful blog, I was enticed into taking a shot at it.
This November’s event is being hosted by the Singing Chef and was originally the brainchild of this blog.
The end result was good although I wasn’t able to get the texture that I saw in her blog….but i will give it another shot and perfect this gastronomic delight.
Ingredients:
Toned milk or cow’s milk – 1 Litre
1/4 cup white vinegar diluted with equal quantity of water
Sugar – 1 and 1/4 cups
Water – 3 Cups
Saffron strands (Optional) – 1 tsp.
Method:
1. If using cow’s milk – Heat the milk, cool completely and remove the cream. If not proceed directly to the next step.
2. Heat milk to boiling point. Put off fire. Pour the dilute vinegar little by little into the milk stirring very slightly till it curdles, and the whey separates.
Now strain the paneer so formed through a clean muslin cloth. Wash the paneer under running tap water breaking the lumps with soft fingers till it turns cold.
4. Hold and press the bundle to get rid of excess water and invert the paneer onto a clean bowl.
5. Mash the paneer with your finger tips first and knead it till it gathers into a soft smooth ball. Pinch out marble sized paneer lumps and roll with slight pressure into balls without any wrinkles or seam. This will form angoori golas. You may form bigger balls for bigger rasgullas. They will double after cooking. Mine formed 4 big balls and 31 small ones.
6. Cover with a wet cloth to keep the balls from drying.
7. Pour 3 cups water in a pressure cooker. Dissolve the sugar and allow the syrup to come to a boil. (You may dissolve warmed and powdered saffron strands to the water alongwith the sugar to get slightly pale rasgullas)
8. Drop the rasgullas gently into the syrup while it simmers on slow fire.
9. Cover the cooker with lid and place the whistle on top. Keep on high fire for one whistle and turn off. Let it cool completely.
10. Open and transfer the swollen rasgullas into a bowl.
Shanti
/ August 5, 2010Rossogollas comes from Orissa, specifically Sahelpur town. All non-Bengali sweet aficionados are unanimous in accepting the fact that Orissa rossogollas are yummier than Bengali rossogollas (Sorry Bengalis, it’s true). I have bookmarked this page to try out the recipe. Looks easy. Thanks a bunch.
Yummy Team
/ March 20, 2010You have an interesting space here with great posts..The rasgullas look perfect and yummy..
kalpana
/ January 13, 2010Yeah rashogulla native place is orrissa. more succulent there mmmm……
valarmathi
/ December 10, 2009Wow, yummy rasagullas, looks tempting and delicious.
Lavi
/ December 8, 2009Rasagullas have come out so perfect.. Do Try Rasmalaai soon..i used to leave for 3 to 4 whistles in pressure cooker.
Shri
/ December 7, 2009WOW!I love , love this..Bookmarked!
A
/ December 5, 2009They look so yumm.. I am addicted to the home-made rosogullas. The pressure cooked ones have the perfect texture. I got the recipe from Kicho Khon and from then on have been making rosogullas and rasmalais at home!
eatingrd
/ December 5, 2009I’ve never heard of this before! Looks so interesting, what does it taste like? Thanks for visiting my blog again, your comment really made me smile, thanks!
Anupama Sankaran
/ December 4, 2009Of all the milk sweets, rasagulla is my favorite… your version looks so succulent and juicy and would tempt anyone who stops here
Divya
/ December 4, 2009Oh yum…you made Rasgullas…I am craving for it right now..:).Have never thought of making them at home since I had a super flop experience when I tried to make them many moons ago:).The recipe sounds do-able..:)
s
/ December 6, 2009oh yes divya…..it was really quick and simple…
Cham
/ December 3, 2009They look beautiful very spongy looking rasgullas!
s
/ December 6, 2009hey thanks all of you. for all the kind words..
Anita
/ December 3, 2009This is so interesting!! I’ve never seen anything like this – I’m bookmarking it now
PARI
/ December 3, 2009wow, I love these white beauties and urs look absolutely beautiful.
Malar Gandhi
/ December 3, 2009Mouthwatering dish…very succulant rasgullahs…can’t wait to have them…
SE(Denufood)
/ December 2, 2009.rasgullas are one of my favourite sweets..these looks soft and yummy
sumanam
/ December 2, 2009Delicious!! Though Iam Bengali, but I have never tried it making at home!! Nice Job!
mallugirl
/ December 2, 2009Oh wow! can i send u my address for shipping some to me?
Nandini
/ December 2, 2009Soft, perfect and slurpy rosagulla! I actually thought the origin was in West Bengal these years…mmmmmm! While cooking this, I love to see the part when it doubles its size!
sushma Mallya
/ December 2, 2009rasgullas looks so soft and perfect….looks yum
Sunshinemom
/ December 2, 2009They seem good to me, S. If you are wondering about the jaalis then try giving two whistles next time. Thanks for trying!
Priya
/ December 2, 2009Wow soft and delicious rosagulla, lipsmacking!
Sonia
/ December 2, 2009Rosogulla’s native place is Orissa? Even I didn’t know abt it. Your Rosogulla looks so perfect and spongy.
renu
/ December 2, 2009Very nice step by step presentation…have bookmarked the recipe , will try it sooo