Traditional Bengali Rasgulla Recipe – Cottage Cheese Balls in Sweetened Syrup
Description:
The Bengali Rasgulla, also known as Rosogolla, is a classic sweet treat from the state of West Bengal, India. These delicate cottage cheese dumplings are soaked in a flavored sugar syrup, making them a soft and delightful dessert loved across the region. Though the recipe has multiple steps, it yields super soft and spongy rasgullas that are a true culinary delight. The steamed dumplings soak up the sweet syrup to perfection, creating an irresistible texture and taste.
Cuisine: Bengali Recipes
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 6 cups |
| Lemon juice | 3 tablespoons |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Sugar | 2 cups |
| Water | 4-1/2 cups |
| Cardamom Powder (Elaichi) | 1/4 teaspoon |
| Cloves (Laung) | 1 clove |
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Instructions:
-
Preparing the Paneer (Cottage Cheese):
- In a small bowl, mix together the curd and lemon juice. Set aside.
- Bring the milk to a full boil in a large pan. As the milk begins to foam and rise, reduce the heat to medium. Slowly add the curd-lemon juice mixture while stirring gently. The milk will begin to curdle and separate into curds (paneer) and whey.
- Allow the milk to curdle completely, leaving clear whey behind. Turn off the heat once all the milk has curdled.
- Let the curdled milk rest for a few minutes in the whey to cool down slightly.
-
-
Straining and Washing the Paneer:
- Lay a large muslin cloth or cheesecloth over a bowl and pour the curdled milk mixture onto it. Carefully gather the edges of the cloth to form a sack and drain the whey.
- To ensure all the lemon flavor is removed, immerse the bag of curds in a bowl of ice-cold water, gently rubbing it to rinse the paneer and remove any excess acidity from the lemon juice.
- Once rinsed, squeeze out the remaining water from the paneer, then tie the cloth tightly and hang it for 30 minutes to an hour to remove all excess moisture.
-
Kneading the Paneer:
- After draining the water, place the paneer on a clean, flat surface. Using the palm of your hand, knead the paneer for 10 minutes, gradually softening it. The paneer should become smooth and soft enough to form balls without cracks.
- Once kneaded, divide the paneer into equal portions and roll each portion into smooth balls, making sure there are no cracks on the surface.
-
Cooking the Rasgullas:
- In a wide pressure cooker, combine 4-1/2 cups of water and 2 cups of sugar. Bring this mixture to a boil over medium heat.
- Once the syrup is boiling, add 1/4 teaspoon of cardamom powder and 1 clove for flavor. Gently drop the prepared paneer balls into the syrup one by one.
- Close the lid of the pressure cooker, and cook the rasgullas for one whistle. After that, reduce the heat to low and simmer for another 5 minutes.
- Turn off the heat and allow the pressure to release naturally. Once the pressure has completely dropped, carefully open the lid.
-
Cooling and Storing:
- You will notice that the rasgullas have doubled in size as they cooked in the syrup. Using a slotted spoon, transfer them to another bowl with some of the syrup.
- Let the rasgullas cool down completely at room temperature. Refrigerate them for at least 2 hours before serving to allow the rasgullas to soak up more syrup and become even more tender.
Notes:
- Paneer Texture: For the best results, it is important to knead the paneer thoroughly to achieve a smooth, soft texture. This is a critical step in making sure the rasgullas turn out soft and spongy.
- Avoiding Lemon Flavor: Be sure to wash the paneer well to avoid any residual lemon taste in the rasgullas.
- Adding Flour (Optional): If the paneer feels too soft or doesn’t bind well when forming the balls, you can add a small teaspoon of maida (all-purpose flour) and knead it again to firm up the dough slightly. This helps in maintaining the shape of the rasgullas.
- Whey Water: Don’t discard the whey water. It can be used for making chapati dough or other dishes, as it is rich in nutrients.
- Cooking Method: You can also cook the rasgullas in a large pan. After adding the paneer balls, cover and cook them for 10-15 minutes on low heat.
- Texture Post-Refrigeration: After refrigerating, the rasgullas will firm up a little, but they will remain soft and tender. Always serve them chilled for the best texture and taste.
This Bengali Rasgulla recipe is sure to delight anyone who loves traditional sweets. With a bit of patience and care, you can enjoy these iconic, soft, syrup-soaked dumplings at home, bringing a taste of West Bengal’s rich culinary heritage right into your kitchen.
