Rasogolla Recipe

 Rasogolla Recipe

 

 

Rasogolla 

Rasgulla or Rasogolla (English: Rasogolla, Oriya: ରସଗୋଲା Rasagola) is a South Asian syrupy dessert that is popular in the Indian subcontinent and South Asian regions. Rasgulla is made from 'chana' (ricotta cheese) which is obtained from milk. The lamb is spread, smoothed and then cooked in boiling sugar syrup.

Some Bangladeshi confectioners and food historians believe that Rasgolla originated in Bangladesh and later gained the popularity of Naveen Chandra Das in Calcutta.

The Portuguese made sweet cheese and sandesh from milk in the sixth century. Which they brought with them to Bengal. Bengali women then developed the technique of making this sweet. Shawkat Osman, a late veteran recipe writer and food connoisseur, told BBC Bangla that the ancestors of Nobin Chandra Das, the maker of Rasgula, were originally from Barisal and lived near Patuakhali. It is believed that the original source of rasgolla became popular in Bangladesh and later in Calcutta.

The main problem with making rasgolla at home is that it is not always soft. In fact it is really easy to make this dessert at home. Let's find out -

 

INGREDIENTS:

 
                            1. Fresh Milk 1 liter
                            2. White vinegar 2 tbsp 
                            3. Sugar 1 cup 
                            4, Water 5 cups 
                            5. Cardamom 3-4  
                            6. Kewra water 2 tbsp


DIRECTIONS:                         

                         1. Take a bowl of milk and bring it to a boil
                         2. Take a cup of water and mix 2 teaspoons of vinegar in it and pour it in boiling milk and turn off the stove. It can be seen that the curd have been made.
                         3. Separate the curd from milk water with a clean cloth and wash with 1 glass of cold water.
                         4. Now hang it somewhere for 1 hour so that all the water falls from the curd.
                         5. Knead the curd well until it turns into a soft and smooth dough. Now divide the curd into 12 equal parts, then try to give each piece a round shape like a rasgolla by hand.
                         6. Take another pot, add 5 cups of water, 1 cup of sugar and 2-3 cardamoms in it. Stir in the sugar until melted and make a thin syrup.
                         7. Pour the curd pieces into the boiling syrup and cover it; wait for 5 minutes. Now remove the lid and cook on medium heat for another 7-8 minutes. Then take it out of the oven, cool it and keep it in the fridge. Then serve it.