Recipe : Rasgulla

Rasgulla, a popular Indian dessert, is a delightful treat made from fresh cheese (chhena) balls cooked in sugar syrup. Originating from the eastern Indian state of Odisha, it’s now enjoyed throughout the Indian subcontinent and beyond.

Preparation of Rasagulla:

Ingredients:

For the chhena (fresh cheese):

• 1 liter of full-fat milk
• 2 tablespoons of lemon juice or vinegar
• 4 cups of water (for rinsing)

For the sugar syrup:

• 3 cups of water
• 1 1/2 cups of sugar
• 2-3 green cardamom pods (optional)
• A few drops of rose water or kewra essence (optional)

Instructions:

1. Prepare the chhena:
   • In a heavy-bottomed pan, bring the milk to a gentle boil over medium heat, stirring occasionally to prevent burning.
   • Once the milk starts boiling, reduce the heat to low and add the lemon juice or vinegar gradually while stirring.
   • The milk will start to curdle, and the whey (greenish liquid) will separate from the solids (chhena). Turn off the heat.
   • Place a muslin cloth or cheesecloth over a large bowl and strain the mixture, collecting the chhena in the cloth.
   • Rinse the chhena under cold water to remove any traces of lemon juice or vinegar. Gather the cloth and squeeze out excess water.
   • Hang the cloth with the chhena for about 30 minutes to drain excess moisture.
2. Knead the chhena:
   • Transfer the drained chhena to a clean work surface and knead it well with the heel of your hand until it becomes smooth and soft. This should take about 5-7 minutes.
   • Divide the chhena into small equal-sized balls and roll them between your palms to make smooth, crack-free balls. Ensure there are no cracks as they may break during cooking.
3. Prepare the sugar syrup:
   • In a wide and deep pot, combine water and sugar. Add green cardamom pods if using.
   • Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
   • Once the sugar syrup comes to a rolling boil, gently drop the chhena balls into the syrup one by one.
4. Cook the rasgullas:
   • Cover the pot with a lid and let the rasgullas cook on medium heat for about 15-20 minutes. They will double in size while cooking, so ensure there’s enough space in the pot.
   • After 15-20 minutes, remove the lid and gently press a rasgulla with your finger. If it springs back, they’re ready. Turn off the heat.
5. Allow the rasgullas to cool:
   • Let the rasgullas cool down in the sugar syrup for at least an hour. They will absorb more syrup and become spongy.
6. Serve:
   • Once cooled, you can serve rasgullas at room temperature or chilled. Optionally, garnish with chopped nuts like pistachios or almonds before serving.