Our Saturday started early, unlike most weekends. We knew it was going to be a long one. Changing domain, creating a new header, making sure we didn’t miss anything important, checking and rechecking and some more testing. As much as exciting it was for us, it was a little bit tiring too! The day flew by; we missed our lunch, glued ourselves to the laptop the whole time and kept our fingers crossed as we worked towards the new continuation.
Playful Cooking – A new continuation to my culinary journey, travel stories and my passion for photography. For people who landed here for the first time – My blog was called Sunshine and Smile until now. Wondering why? Read all about it here and here.
As you can see, nothing much has changed except for the header and sidebar. However, if you can’t see the change, that is because of ‘cache’ which has to be either manually cleared in your browser or you have to wait for a few days for it to clear on it’s own.
A new launch is impossible without some sweet treat. It’s a tradition in our culture. And for a bong girl, what can be a better indulgence than rasgullas made with her own petite hand. Rasgulla (ras means syrup and gulla refers to round cheese balls) are made with whole milk. Start by curdling the milk to make the cheese that is later kneaded to form soft dough. Tiny balls are made out of that dough, which is then cooked in sugar syrup. The process is not really difficult once you get the hang of it but it takes time. A little patience, a little effort and at the end you will relish every bit of the spongy cheese balls as it swims in a bowl of golden saffron flavored syrup.
If given a choice, Bengalis would start their day with couple of rasgullas and end it with a few more. Out there, in Kolkata, no other bothers to make it at home because each single sweet shop will make it fresh every morning. All you have to do is walk up to the nearest store and ask. And they would happily stack a clay pot filled with pillow-y rasgullas for you to indulge. Everyone loves rasgulla out there and some can pop in six to seven in one go. Few of my uncles do it, trust me!
Making few homemade rasgulla doesn’t stop my longing for the special rasgullas from Kolkata but it somehow fulfills my craving until I make my next visit.
- 7 cups whole milk
- 1/4 cup fresh lemon juice
- 4 cups water
- 3 cups sugar
- pinch of saffron
- In a deep pan, bring the milk to boil stirring occasionally, to avoid milk from getting burnt at the bottom. In the mean time, place cheesecloth over a colander and keep it over another big bowl to hold the whey. Once milk starts to boil, pour lemon juice, stir and switch off the heat. Within 4 to 5 seconds, the milk would curdle. Very carefully, pour it through the cheesecloth.
- Pour cold water on the curdled cheese to cool it down.
- Next, carefully gather the ends of the cheesecloth and tie it around tightly. Hang it somewhere for 30 minutes to drain the remaining water from the cheese.
- While you wait, make the sugar syrup. In a deep pan, pour water and sugar and bring it to boil and let it continue for 5 minutes. Once done, switch off the heat until you are ready to cook the rasgullas.
- After 30 minutes of hanging the cheesecloth, un-tie it and collect the cheese in a bowl. Next, knead the cheese until it’s smooth and creamy. I trust my hand for this task even though it requires a little bit of effort. It would take about 7 to 10 minutes. Once done, make tiny balls out of the dough. Keep in mind that once the cheese balls are cooked in sugar syrup, they would almost double in size.
- If you making a huge batch and the sugar syrup pan is not big enough to hold all of them in one go, don’t overcrowd it.
- Drop a pinch of saffron treads in sugar syrup pan and heat it once again. Let it stay at medium heat. Drop the cheese balls with extreme precaution and care, one by one. Let it cook for 15 minutes in medium heat. Cover the pan.Turn around the rasgulla in between for even cooking.
- Once done, switch off the heat and leave the rasgulla in the syrup. Once cooled serve with the syrup.
Making rasgullas is not difficult but it's tricky. Kneading the cheese is important but if you knead it for too long, the end result would be chewy and not soft. Also over cooking the rasgullas in sugar syrup will make it hard instead of pillowy.