The term literary translate to rosho (syrupy) golla (round dumpling/balls)! Soft spongy cheeseballs soaked in syrup, Rasgulla/Rosogolla is a famous Eastern India dessert. It needs just 5 ingredients (milk, sugar, vinegar/lemon juice, water, cardamoms for flavor). While the recipe of Roshogolla sounds very easy, it’s definitely one of the trickiest Indian dessert to perfect. I have explained everything in detail along with a VIDEO with all the key tips.
Invention of Rasgulla/Rosogolla
There are lots of stories on who invented this melting in mouth luscious dessert and debates on if it’s a true Bengali dessert or Oriya’s.
Some says it was initially invested in Puri temples and while there are others who share stories on how their great-grandfather invented it with trail and error.
I am not even getting there, just thankful to whoever invented it.
Ingredients for White Rasgulla
I say white Rosogolla/Rasgulla because sometimes these are also made with jaggery, sometimes food colors are added and sometime Rasgulla is cooked longer for a rich caramel color.
What I shared here is basic simple white Roshogolla.
You need:
- Whole Full Fat Milk – Rosogolla will turn out soft and spongy if you use any other variety of milk.
- Vinegar or Lemon juice to curdle the milk
- White granulated sugar to prepare a light syrup
- Water
- Green Cardamoms for flavor – You can use saffron threads, dried rose petals for flavor too.
Steps to prepare Rosogolla
- Curdle the milk to prepare fresh cottage cheese
- Knead the cottage cheese to a smooth dough
- Roll into small cheese balls
- Prepare light sugar syrup
- Cook the cheese balls in the sugar syrup
- Let it cool down and enjoy it fresh
KEY TIPS to prepare spongy soft Rosogolla
You absolutely need full fat whole milk to prepare the perfect Rasgulla
Curdling Milk – Often we tend to add the acid right after the milk is boiled. Avoid doing that as that created hard texture of the chenna (curdle milk). Take the hot pan off the gas, add some ice cubes or give it a few seconds, and then add the vinegar or lemon juice.
After straining the curdle milk, and washing it off with cold water, squeeze off all the water and hang it for JUST 30 MINUTES. If you hand the cheese cloth for more than 30 minutes, it will take away all the moisture and you will not get that super soft texture.
Kneading the cottage cheese – This is probably the most critical part. DO NOT knead with too much pressure. We are just trying to turn the crumbly cheese into a smooth soft dough. Just press the cheese back and forth using the heel of your palm. As you knead, the dry crumble turns soft and smooth. Watch the video to understand the technique better.
While kneading the dough if it feels too dry even after kneading for 5 minutes, then add just half teaspoon of warm water to add some moisture.
Shaping the Cheese Balls – It is critical to avoid any cracks on the cheeseball and that will happen only if the cheese dough is smooth and soft.
Once the Roshogolla is cooked, don’t take it off the hot syrup. Leave it in it until it’s come to room temperature.
Often people get intimidated with the idea to prepare Roshogolla at home and I hope these tips will help you. Homemade Roshogolla/Rasgulla is a delightful treat and tastes way better than the store-bought ones.
MORE BENGALI DISHES TO TRY
Roshogolla / Rasgulla
Ingredients
- 2 tablespoons vinegar or lemon juice
- ½ cup water
- 1 liter whole full fat milk
for thel ight syrup
- 5 cups water
- 1 cup white granulated sugar
- 5 green cardamoms
Instructions
- Mix ½ cup water with vinegar or lemon juice and keep aside.
- Pour the milk in a big sauce and bring it to boil. Stir it occasionally to avoid the milk getting burnt at the bottom of the pan.
- Once the milk comes to full boil, switch off the heat and take the pan off the heat.
- Pour the vinegar water mixture and stir it around. The milk will curdle.
- Drain the curdle milk on a muslin cloth and then pour water to remove the excess sour taste. Tie the edges and squeeze off all the moisture. Then either hang it or twist the edges and keep it on a colander for exactly 30 minutes to remove any excess water.
- After 30 minutes, take the cheese out of the cloth to a board or kitchen counter. Crumble it and then knead it gently with the heel of your palm. (watch the video to understand the technique better). Knead for exactly 10 minutes. This will turn the crumbly cheese to a smooth and soft dough.
- Divide the dough into 12 equal portions. Each of about 13 g. Roll the tiny portions into tiny balls. Make sure there are no cracks. Once done, keep aside.
- Prepare the syrup by pouring the water, sugar and cardamoms in a big pan or skillet. Keep in mind that the cheeseballs will double in size, so it needs space as it gets cooked. The pan should also have a tight lid so steam doesn't pass through. If the lid has a tiny hole, block it using a piece of paper or cloth.
- Boil the syrup in medium high heat for 10 minutes.
- Then drop the cheese balls, cover the pan and let it cook in medium high heat for 5 minutes.
- After 5 minutes, remove the lid and gently toss around the cheese balls. Cover and continue cooking for 5 minutes.
- Then remove the lid. The Rasgullas/ Roshogollas must be puffed and doubled in size. Leave it aside. Do not take the rasgullas out of the warm syrup. Let it come to room temperature before you serve or you could refrigerate it.
Video
Notes
KEY TIPS to prepare spongy soft Roshogolla
You absolutely need full fat whole milk to prepare theperfect Rasgulla Curdling Milk – Often we tend to add the acid right
after the milk is boiled. Avoid doing that as that created hard texture of the chenna(curdle milk). Take the hot pan off the gas, add some ice cubes or give it
a few seconds, and then add the vinegar or lemon juice. After straining the curdle milk, and washing it off with
cold water, squeeze off all the water and hang it for JUST 30 MINUTES. If you
hand the cheese cloth for more than 30 minutes, it will take away all the moisture
and you will not get that super soft texture. Kneading the cottage cheese – This is probably the
most critical part. DO NOT knead with too much pressure. We are just trying to
turn the crumbly cheese into a smooth soft dough. Just press the cheese back
and forth using the heel of your palm. As you knead, the dry crumble turns soft
and smooth. Watch the video to understand the technique better. While kneading the dough if it feels too dry even afterkneading for 5 minutes, then add just half teaspoon of warm water to add somemoisture. Shaping the Cheese Balls – It is critical to avoid
any cracks on the cheeseball and that will happen only if the cheese dough is smooth
and soft. Once the Roshogolla is cooked, don’t take it off the hot
syrup. Leave it in it until it’s come to room temperature.
mjskitchen
This is so very new to me. I've never heard of it much less have seen it in any restaurant around here. I love any sweet bit with cardamom and these little bits are so unique. I would love to give them a try. Doesn't sounds too hard to make. Thanks!
IshitaUnblogged
I'm surprised that I hadn't left any comment. But I remember clearly that I had read this post. Probably I was still in the grumpy brigade regarding the name change. Not only have I forgotten that this blog was ever called anything else. Your play in the kitchen deserves to be called playful cooking. I love this blog too much anyway and you've won my heart with the Rasgullas!