A Bengali and Odia delicacy, Rasgullas or Rosgollas are Indian cottage cheese dumplings cooked in a sugar syrup. Originally from Odisha, this sweet made its way to West Bengal and through the ages, there has been a lot of debating over it’s place of origin between the two states.
Despite this, Banglar Rosgollas have been deeply rooted into everyday Bengali cuisine. While I was in Kolkata, it was pretty much a necessity to eat them every day. The ones we get there were creamy, rich and melted in your mouth. Unfortunately, I didn’t get an opportunity to learn to make them back in Bengal and the recipe I tried today did not give the same results.
These gullas are the typical rubbery ones you get in stores across Bangalore.
The occasion being Diwali, sweets are very prominent in all Hindu houses. While gulab jamuns and kaju katlis happen to be the typical Diwali sweets, I wanted to make these rasgullas and have done so instead.
Prep Time: 1 hour
Cook Time: 30 minutes
- 1 litre milk
- 3 tbsp lemon juice
- 3 cups water
- 1 1/2 cup sugar
- a pinch of cardamom powder
- Heat milk in a heavy bottom vessel. When it starts to boil, stir in lemon juice and continue boiling until the milk curdles and the whey clears up. Immediately remove from flame and mix in 12-15 ice cubes.
- Let it settle for about 5 minutes and strain it. Use a cheesecloth or something similar to tie the chenna (cottage cheese) inside the cloth. Run under cold water to ensure that the lemon juice’s taste washes out. Squeeze out excess water and hang somewhere to let drain for 30 minutes.
- Take a plate and open out the chenna onto it. In a pressure cooker, mix sigar and water and bring to a boil. Meanwhile knead the chenna for about 10 minutes. Once the water boils, add cinnamon and continue boiling while you make tiny balls out of the chenna. Make sure that there are no cracks in the balls.
- Gently put the balls in the water and close the lid. Cook until 1 whistle and then check if it is cooked. If it isn’t, cook for 5 minutes without the whistle.
- Transfer to a bowl, let cool and serve chilled or at room temperature.