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.
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.
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.
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.