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How to Make Rosogulla or Rasagulla – Trade Secrets Shared Here
To do and enjoy, Rosogulla is such a nostalgic trip down memory lane and a great tribute to my childhood and growing up in a very special place; Asansol in West Bengal. The smell of the damp earthen pot containing the Rosogulla, straight out of the delicatessen stalls, is invigorating.
There is a lot of mystery surrounding Rosogulla; regarding his place of origin – West Bengal or Orissa. It is generally believed that in 1868, Nobin Chandra Das of Bagbazar, Kolkata, invented and instantly famous; who was later supported by his son KC Das. Eminent historian, J. Padhi affirmed that “the Rasgulla is over 600 years old. It is as old as the Rath Yatra in Puri“. Ratha Yatra is a huge Hindu festival associated with Lord Jagannath held in Puri in the state of Orissa, India during the months of June.
Other school of thought: During the Bengal revival; between the 19th and early 20th centuries, upper-class Bengalis employed the Brahmin cooks of neighboring Orissa, renowned for their culinary skills. As a result, many Oriya delicacies have been incorporated into Bengali cuisine. It was during this time that Haradhan Maira, a confectioner from Phulia district, Orissa, transferred this knowledge to Kolkata (Calcutta). NC Das modified the original version to extend its lifespan and was therefore credited as “Sponge Rosogulla”.
VARIANTS: Ladikenis – Bhim Nag invented this syrupy fried Ledikeni which was created and named after Lady Canning (wife of Governor General of India, Lord Charles John Canning.) when she arrived in Calcutta with her husband in 1856, in electricity days before the sepoy mutiny.
Make festive “colorful” rasgulla. The most commonly used colors are pink and orange. To make colorful Rasgulla, do NOT add food coloring to the milk. Add the desired food coloring while kneading the cheese. Roshogulla stuffed with cardamom, raisins. Add the Rose water and the Saffron. Rasagulla is the first cheese-based sweet and is a precursor to many other Bengali sweets: Rasmalai, Pantua, Cham Cham, Sandesh to name a few.
Things you will need: Making Chenna/Paneer (cheese)
- Organic whole milk – 1 liter
- Plain plain yogurt (1) – 200ml or
- Lime juice / White vinegar – 2 tbsp
Yield – 260 grams Chenna Divide into 12 equal portions
- Water – 300ml
- Sugar – 200 grams (add to taste)
Golden Touch preparation: [Making Cheese – 1 hour 30 mins + 40 mins]
- Bring the milk to a boil in a deep-bottomed nonstick saucepan.
- Stir regularly with a wooden spatula to prevent the milk from sticking to the bottom.
- Once boiled, lower the heat; add the yogurt. After about 3-5 minutes curdling begins, separating the whey (2) from the chenna/panner/cheese (3).
- Line a colander with a cheesecloth. Leave it there for 1 hour (4).
- Knead the Chenna for about 5 minutes resulting in a smooth and soft dough.
- To test the readiness of Chenna, rub a small amount of Chenna on your palms and roll it into a small ball. If the ball holds together into a smooth ball, it is ready. Otherwise knead another 5 minutes. If it is too dry and crumbly, add a few drops of water (5).
- Just before preparing the balls, in a deep non-stick pot 24 cm in diameter, add the water and sugar and bring to a boil over low heat. Stir occasionally.
- Divide the dough into 12 equal portions. Knead each ball firmly in your palm and roll into smooth, crack-free balls. These little balls end up tripling in size after baking.
- Gently add the balls to the boiling syrup. Cover. Boil over high heat for 20-25 minutes (6).
- Remove from fire. Let cool.
Golden touch service Serve chilled alone in Sugar Syrup or with Misti Doi (Sweetened Yogurt).
1. Yogurt vs lime juice/vinegar. This is my variant. You will find all the other recipes by adding lime juice or white vinegar to curdle the milk. Benefits of using yogurt; it does not leave an aftertaste of acidity and produces a better yield of Chenna. Proven method at Chacko’s Kitchen.
2. Whey can be used to knead flour for Chappati, Roti, Naan instead of water; can also be used to cook lentils.
3. Caution: The cheese becomes hard and rubbery if you continue boiling after this step.
4. This is an important step, and I want you to take it seriously. You do NOT need to leave it on for long or press it under weight, unlike Paneer’s making. Rosogulla needs moisture. In warmer climates, reduce this time to say 45 minutes.
5. The softness of Rasgulla depends on how you knead the Paneer. The more you knead, the more spongy the Rasagulla will be.
6. Don’t add too much at once; as they need to grow and become spongy. Commercial Rasgulla is drenched in an overly thick sugar syrup, so when making at home you can adjust the sugar to your needs.
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