Hello readers! I am back from a week long break with a recipe that is my personal favorite!
‘Rosogulla’ or ‘Rasgulla’ or ‘Rasagolla’ is popular from the Bengali cuisine. It is well known for its soft and chewy texture where every bite juices cold sugary syrup… bliss! In Madras, most people I know seem to prefer ‘Rasmalai’ over ‘Rosogulla’, unlike me. Here are some lesser known facts that I found out about Rosogullas. I never knew that thy were from Odisha and that they were popular in Mauritius!
Rasgulla is a cheese-based, syrupy dessert popular in the Indian subcontinent and Mauritius. The dish originated in Odisha centuries ago, while a whitish spongy variant (“Bengali Rasgulla”) became popular in Bengal in the 19th century.
The rasgulla probably originated in the present-day Odisha, as khirmohana. In the mid-19th century, a Kolkata-based confectioner named Nobin Chandra Das modified the recipe to produce the less perishable spongy white Rosogolla variant that is widespread today. The K.C. Das Grandsons chain of sweet stores is named after his son. Bhagwan Das Bagla, a Marwari businessman and a customer of Das, popularized Das’ Rosgolla variant beyond the shop’s locality by ordering huge amounts. In 1930, the introduction of vacuum packing led to the availability of canned Rasgullas, which made the dessert popular outside Kolkata, and subsequently, outside India.
Today, canned rasgullas are available throughout India, Pakistan and Bangladesh, as well as in South Asian grocery stores outside the subcontinent. In Nepal, Rasgulla became popular under the name Rasbari.
I never knew that making Rosogullas from scratch was so easy and have for the most part assumed that it is a magic dish that only a confectioner can conjure for us lesser mortals, in metal tins.
A few things to remember :
- Always let the paneer stand for at least 60 mins so that the water is completely drained.
- Never forget to rinse the paneer to remove the lemon flavor.
- Kneading the paneer is very important too.
- A Pressure Pan is better used instead of a pressure cooker, so that the shape of the rosogullas is retained.
1. Milk – 4 Cups
2. Lemon juice – 2 to 3 spoons
3. Sugar – 1 Cup
4. Water – 2 and a 1/2 Cup
1. Boil milk in a wide vessel. When milk comes to a roaring boil, add lemon juice. When milk curdles, switch off flame
2. Strain the whey out using a tea filter and retain the paneer. Wash the Paneer in running water to remove the lemon flavor. Now place the paneer in a cheese cloth, tie the cloth and let it stay for an hour so that all the moisture drains out. After an hour, the paneer will look dry and be non sticky to touch
3. Knead the paneer for 10 minutes to a soft dough. After 5 mins, this is how it looked
4. After kneading for 10 mins, this is how the dough looks
5. Make 10 to 12 balls. Meanwhile mix 1 cup sugar in 2 and a half cup water and let it boil in a pressure cooker. when the water boils, add the rosogulla balls and cover the cooker and steam till 1 whistle or 10 mins whichever is earlier
6. After the whistle, move the pressure cooker off flame and let the steam release on its own (almost 5 minutes). When you open the cooker, you will notice that the rosogullas have doubled in size. Transfer to a container along with the sugar syrup and refrigerate for 3 to 4 hours. Serve chilled.