Roshogolla or Rasgulla

Roshogolla or Rasgulla may be also termed as Indian cottage cheese balls dipped in sugar syrup. It is one of the iconic sweet dishes for Bengalis which is an absolute necessary for any occasion, be it a social or a religious one. Not a single Bengali function is there where you couldn't find this soft, sweet and mouth watering dessert after the meal. You take the name of each and every occasion in Bengali households, Roshogollas are the must.

Roshogolla is deeply connected with the history of Bengal. It is almost synonymous with the history, culture and tradition of Bengal. People, other than Bengalis, may think that this is a bit exaggerating. But the fact is we Bengalis are almost emotionally attached with this sweet soft cheeseball.


Roshogollas, as we can have now was originated in Kolkata, West Bengal only. Nobin Chandra Das, a famous moira or sweetmaker modified the recipe and ended up making this amazing variety of sweet spongy rasgullas. Then, its his grandson, Krishna Chandra Das or K.C. Das was the prime person who popularized and distributed the sweet outside Bengal. Nowadays, people in and outside India can have this most popular and delicious sweet.


My first hand in making roshogollas were not successful. It didn't came out nice, spongy or puffy. No even grew bigger in size. It can happen to you as well and if it does, don't be disappointed. Don't think your time and money is wasted, instead make delicious Rasmalai with them. This is a very common trick while making rasgullas.


Here goes one of the easiest recipes for making rasgullas. Just prepare and enjoy them for any of your favorites occasions, or just like that.


Total time : 30 minutes
Serves       : 8-10 roshogollas (depending upon preferred size)


Ingredients:

• Milk                     : 6 cups
• Fresh lime juice   : 3-4 tablespoons
• White sugar         : 2 1/2 - 3 cups
• Water                   : 6 cups
• Ground cardamom : 1 teaspoon
• Saffron (optional)  : 2-3 strands

Directions:

1. Take a heavy bottomed pan and put the milk. Bring the milk to boil with a medium flame.
2. Slowly add the lime juice immediately after the milk starts to bubble. After few seconds you can see the milk curdle up into solids, which is called chenna. Put the chenna in a cheesecloth and let all the water drained up. Try to keep the chenna under running cold water, that helps to remove the smell of lime.
3. After a few minutes, when all the water drained, hold the cheesecloth with the chenna inside and squeeze any excess water left.
4. Next place the chenna in a plate and knead it gently with the palm of your hand for 1-2 minutes. Take a small ball and roll it in your palm to check if the chenna is ready for the next step. Make 8-10 even size small balls with the soft chenna.
5. Prepare the sugar syrup by dissolving the sugar in water. When it starts boiling add the ground cardamom and saffron. Now add the chenna balls one by one and cook it for 10-15 minutes with cover on medium heat.
6. After 15 minutes open the lid and check if the rasgullas are floating in the syrup and also check that they must be 2 to 3 times of its size. Transfer the rasgullas in a separate bowl with sugar syrup. Serve hot or chilled as you desire.

Today is Bijoya Dashami or Dussehra, sweets play an integral part of this celebration and not to mention Rasgulla is the most important of them all.

Shubho Bijoya to you all!!!