RASGULLA : A SWEET BALL

RASGULLA : 

When we heard Rasgulla, our mouth is filled with water.😋😋😋😋😋. This sweet ball is very famous in all over the world. It is an Indian syrupy dessert. It is popular in the indian subcontinent. This tiny juicy balls are addictive, delicious and are made during festive or wedding times.

The founder of Rasgulla - Nobin Chandra Das. He first established a shop in Jorasanko, Kolkata in 1864.

Place of origin: East India

Main ingredients:  Chhena, Sugar

Serving temperature: Room temperature, Hot, Cold

Alternative names: Rosogolla, rasagolla, rasagola, rossogolla, rasgulla, roshogolla, rasbhari                                                                                                          /rasbari (Nepali)

GI Tag :

•  Banglar Rosogolla (West Bengal) 
•  "Odisha Rasagola" (Odia Rasgulla)  on 29th July 2019

How to prepare Rasgulla:-

 

Rasgulla

Ingredients:

• For Paneer: Fresh full fat Milk,  Lemon Juice
• For sugar syrup: Sugar, Water, Cardomon 

Instructions:

For Paneer:

1. Heat full fat milk in a pot. When it is about to boil, lower the flame and add the lemon juice or curd. Mix it well. And keep mixing till the milk begins to curdle.
2. Once the milk is completely curdled then switch off the flame.
3. Pour cold water or ice cubes. (to stop cheese from further cooking)
4. Strain the curdle using a muslin cloth or cotton cloth. Transfer the curdled milk to the cloth and let all the whey drain. 
5. Now squeeze the extra water from the cloth.
6. Then hang it and leave the Paneer to set for 45 minutes.
7. Next knead the drained paneer very well until smooth and soft. Approximately 5 mins
8. Then mash the paneer into small pieces.
9. Now take a small portion and roll it to make smooth balls. There should be no cracks. Prepare balls and keep them aside.

For Sugar Syrup:

1. Heat sugar and water in a deep utensil.
2. Add cardamom powder to it.
3. Boil it for 10 minutes on high heat after the sugar is dissolved.

For Rasgulla:

1. Drop the prepared Paneer balls into the boiling sugar syrup, one by one.
2. Cover the pot and cook it on high heat for 8 minutes. The ball should become large.
3. Turn off the flame. Take the Rasgulla out immediately.
4. Then, transfer Rasgulla to an ice cold water. Leave it for 10 minutes.
5. Then after, squeeze out the extra water by pressing them between your palms.
6. Lastly, add them to the sugar syrup and refrigerate it for 15 minutes. Spongy rasgulla are ready.

You can garnish Rasgulla with Pistachio slivers and saffron strands.

Serve rasgulla thoroughly chilled.