Hello, my foodie friends hope you all are doing fine. Being a Bengali we all have a sweet tooth. We Bengalis can start our day with sweets and end it too with a sweet dish. Today's post is all about Rasgullas or Rosogolla (as we Bengalis say). This post is very special to me as I made these Rasgullas on our wedding anniversary.
Rasgullas are so commonly found in Kolkata that we never think of making them at home but due to the current situation, we are avoiding all the store-bought food items as much as possible. So, to make the anniversary special I thought of making Rasgullas at home.
Rosogolla and Bengalis are synonyms. You cannot imagine one without the other. It doesn't need any introduction in the Indian subcontinent. But for those who don't know what it is then let me introduce them with this signature Bengali sweet. Rosogollas are homemade cheese balls cooked and soaked in sugar syrup. Bengali's love for Rosogolla is endless.
You can already find a recipe for Rasgulla on my blog but over the years I have got a number of questions so I thought of making a full proof recipe and share it again. This recipe of Rasgulla is a no-fail recipe. So, let's begin:
For Making Cottage Cheese (Chena)
1. Milk: 1 liter
2. Vinegar: 2 tbsp (mix with 2 tsp of water)
For Making Sugar Syrup
1. Sugar: 1 cup
2. Water: 5 cups
3. Crushed Cardamoms: 2-3
Method:
For Making Homemade Cottage Cheese (Chena):
1. Boil the milk in a heavy-bottomed pan on medium heat. Stir it continuously as it tends to stick to the bottom.
2. Boil the milk for 1-2 mins and then switch off the flame. Let it cool down for a while. You can also add water (at room temp) to reduce the temp of the milk.
3. Once done add the diluted vinegar in the milk. Do not add the vinegar at once. Stir the milk slowly until it gets curdled.
4. Strain the curdled milk using a strainer and a cotton cloth. Once all the water gets drained wash the chena using normal water. This helps the chena to cool down and will remove its sourness.
5. Squeeze the excess water from the chena (don't overdo it otherwise the chena will become too dry) and press it using some heavyweight for 10-15 mins. Now your chena is ready for making Rosogolla.
For Making Sugar Syrup:
1. Take a heavy-bottomed pan and sugar and water. Place it on medium heat.
2. Once sugar is dissolved completely reduce the heat and add crushed cardamoms.
For Making Rasgullas:
1. Mash the chena with your palms until its smooth. You need to do it for good 8-10 mins. As you do so your palms will become greasy which is due to the fat present in the chena.
2. At this stage add all-purpose flour and again mash it until the chena doesn't stick to your palm or plate. Once your chena is ready divide it into equal portions.
3. Take each portion and roll it into a smooth ball with the help of your palms. Roll it until you get a perfect ball. By perfect I mean you should not be able to see any cracks. If you see any cracks then again mash it and make a smooth ball out of it.
3. Once your chena balls are ready put them in the sugar syrup. Cook the Rasgullas on high heat for 2 mins.
4. Cover the lid and boil them for another 7-8 mins on med-high heat. (Remember to take a wide-mouthed and deep pan because these chena balls will get double in size so there should be enough room for them to accommodate).
4. Check the Rosogollas after 7-8 mins by this time they will be double in size and will get spongy too. Cook the Rasgullas for another 8-10 mins. This time don't cover the pan.
5. Once done remove the pan from heat and let it cool down to room temperature.
6. Enjoy your homemade Rasgullas with some extra syrup as we Bengali's do.
Note:
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