Tried and Tested-Rosagulla

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.

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25 Comments

  1. Shanti

     /  August 5, 2010

    Rossogollas 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.

    Reply
  2. You have an interesting space here with great posts..The rasgullas look perfect and yummy..

    Reply
  3. kalpana

     /  January 13, 2010

    Yeah rashogulla native place is orrissa. more succulent there mmmm……

    Reply
  4. valarmathi

     /  December 10, 2009

    Wow, yummy rasagullas, looks tempting and delicious.

    Reply
  5. Rasagullas have come out so perfect.. Do Try Rasmalaai soon..i used to leave for 3 to 4 whistles in pressure cooker.

    Reply
  6. WOW!I love , love this..Bookmarked!

    Reply
  7. They 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!

    Reply
  8. I’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!

    Reply
  9. Of all the milk sweets, rasagulla is my favorite… your version looks so succulent and juicy and would tempt anyone who stops here 🙂

    Reply
  10. Oh 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..:)

    Reply
  11. Cham

     /  December 3, 2009

    They look beautiful very spongy looking rasgullas!

    Reply
  12. This is so interesting!! I’ve never seen anything like this – I’m bookmarking it now 🙂

    Reply
  13. wow, I love these white beauties and urs look absolutely beautiful.

    Reply
  14. Mouthwatering dish…very succulant rasgullahs…can’t wait to have them…

    Reply
  15. .rasgullas are one of my favourite sweets..these looks soft and yummy

    Reply
  16. sumanam

     /  December 2, 2009

    Delicious!! Though Iam Bengali, but I have never tried it making at home!! Nice Job!

    Reply
  17. mallugirl

     /  December 2, 2009

    Oh wow! can i send u my address for shipping some to me?

    Reply
  18. Soft, 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!

    Reply
  19. rasgullas looks so soft and perfect….looks yum

    Reply
  20. They seem good to me, S. If you are wondering about the jaalis then try giving two whistles next time. Thanks for trying!

    Reply
  21. Wow soft and delicious rosagulla, lipsmacking!

    Reply
  22. Rosogulla’s native place is Orissa? Even I didn’t know abt it. Your Rosogulla looks so perfect and spongy. 🙂

    Reply
  23. Very nice step by step presentation…have bookmarked the recipe , will try it sooo

    Reply

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