HOW TO MAKE RASGULLA or ROSOGOLLA
Both "Rosogolla" and "Rasgulla" refer to the same popular Indian dessert made from cottage cheese (chhena) balls soaked in sugar syrup. The difference in spelling is primarily a matter of regional pronunciation and transliteration.
"Rosogolla" is the Bengali pronunciation and spelling, commonly used in West Bengal, India, and Bangladesh.
"Rasgulla" is the Hindi pronunciation and spelling, commonly used in North India and other parts of the country.
The taste and preparation of this sweet treat remain largely the same, regardless of the spelling. It's a beloved dessert enjoyed across India and beyond.
Here's a traditional Bengali Rosogolla recipe for you to try at home:
**Ingredients:**
For the Chhena (Indian cottage cheese):
- 1 liter of full-fat milk
- 2 tablespoons of lemon juice or vinegar
For the Sugar Syrup:
- 1.5 cups of sugar
- 5 cups of water
- A few cardamom pods (optional)
**Instructions:**
**1. Prepare the Chhena:**
- Heat the milk in a heavy-bottomed pan until it comes to a boil.
- Once it starts boiling, reduce the heat to low and add the lemon juice or vinegar.
- Stir gently until the milk curdles, and the whey separates from the curds. This should take about 2-3 minutes.
- Turn off the heat and let it sit for a minute to allow more curdling to happen if needed.
- Strain the curds through a muslin cloth or a fine strainer to separate the whey from the chhena.
- Rinse the chhena under cold running water to remove any traces of lemon juice or vinegar.
- Gather the muslin cloth and squeeze out excess water. Hang the chhena for about 30 minutes to drain any remaining water.
**2. Knead the Chhena:**
- Transfer the drained chhena to a clean, dry surface.
- Knead it vigorously with the heel of your hand for about 10-15 minutes until it becomes smooth and soft. This step is crucial for getting the right texture of the Rosogolla.
**3. Shape the Rosogolla:**
- Divide the kneaded chhena into small equal-sized portions and roll them into smooth, crack-free balls. You can make them slightly oval or round as per your preference.
**4. Prepare the Sugar Syrup:**
- In a wide, deep, and heavy-bottomed pot, combine the sugar, water, and cardamom pods (if using).
- Bring the sugar syrup to a boil, stirring until the sugar completely dissolves.
- Lower the heat and gently add the chhena balls one by one to the simmering syrup.
**5. Cook the Rosogolla:**
- Cover the pot with a lid and let the chhena balls simmer in the sugar syrup for about 15-20 minutes. During this time, the Rosogolla will absorb the syrup and increase in size.
- Check occasionally to ensure the syrup doesn't boil vigorously and that the Rosogolla is cooking evenly.
**6. Cool and Serve:**
- After 20 minutes, turn off the heat and let the Rosogolla cool in the syrup.
- Once they reach room temperature, refrigerate them for a few hours before serving. Rosogolla tastes best when chilled.
Enjoy your homemade Bengali Rosogolla! It's a delightful sweet treat that's perfect for celebrations and special occasions.
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