The term literary translate to roso (syrupy) golla (round dumpling/balls)! Soft spongy cheese balls soaked in sugar syrup. Rasgulla/Rosogolla is a famous Eastern India dessert. It needs just 5 ingredients to prepare and a must during all festivities and celebrations.
The steps to prepare Rosogolla is very easy, but it can also be little difficult if you try to rush through the steps. In Kolkata, rarely anyone will make rosogolla at home. You can find it in any small or big sweet shops.
But homemade is definitely the best and if you follow the steps I shared here, you will definitely make it very successfully too.
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 Rosogulla
Whole Full Fat Milk – Only whole full fat milk should be used to prepare soft chena and only soft chena will result in spongy, delicious Rosogolla.
Vinegar or Lemon juice to curdle the milk
White granulated sugar to prepare a light syrup. You can also make with jaggery, a very popular rosogulla is Nolen Gur Rosogulla
Green Cardamoms for flavor – You can use saffron threads, dried rose petals for flavor too. But the Kolkata style white rosogolla has only cardamoms occasionally.
Steps to prepare Rosogolla
1 - Prepare vinegar or lemon juice with water and keep it ready to be used later.
2 - Pour full fat whole milk in a heavy bottom pan and bring it to boil.
3 - Let the boiled milk cool, down for 1 minute or add a few ice cubes and pour the water and vinegar mixture and stir it around.
4 - You should get smooth granules of chena ready.
5 - Strain the chena on a muslin cloth and give it a wash to remove all the acidic taste. And keep it wrap for no more than 30 minutes. You don't want it to set into cubes.
6- Next step is crucial, and you cannot skip to any shortcut method. Knead the chenna by gently pressing it, as shown in the video below or photo above. You will have to knead for 10 minutes, with gently pressure. At the end of 10 minutes, it will turn into a soft, pliable dough.
7- Divide the dough into small balls and shape them into clean round shape with no cracks in it.
8 - While you shape the dough, start making the syrup by mixing water, sugar and few cardamom pods.
9 - Drop the rosogulla in boiling sugar syrup and let it cook covered for a while, and then let it cool down to room temperature uncovered.
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 creates 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 need, 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.
Try these classic Bengali Dishes
Roshogolla / Rasgulla
Ingredients
- 2 tablespoons vinegar or lemon juice
- ½ cup water
- 1 liter whole full fat milk
For the light sugar 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.
Notes
KEY TIPS to prepare spongy soft Roshogolla
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 ita 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.
Ananda Rajashekar
Congratulation Sweetie! Love your header and the font, so refreshing and super cutie! And the Rasgulla is just wonderful, loved the cloudy low contrast? look of the pictures, would love to try it some time...Keep rocking with Playful cooking 🙂
Kiran @ KiranTarun.c
So so excited of your new endeavor! Loving everything about playful cooking and this rasgulla's are a perfect celebration of happiness 🙂
rebecca
nice name and after all its your blog so your baby and your call, lovely dessert pass me the spoon 🙂
Sathya
Great transition, Kankana.............rasgullas look yummy and will try to make them sometime....Good luck to you
Joyti
Congratulations! The new name captures the same happy, sunny, joyful feel that your old one did, but it is more food-specific. I love the new logo/banner too, very similar to the old one but (I think) even prettier.
The rasgulla looks delicious. Such a nice way to celebrate.
Sandra
I haven't been in your corner in ages, sorry about that! Congrats on the new change--just read both of the previous posts, and I love the new name- change is good, everything else will come together. Your images are stunning as always!
Eva | A in C
Your photos are gorgeous! And I love the new look of the site. So clean and bright and refreshing! This is the first I've heard if Rasgulla but I could not be more intrigued. You've combined two of my favorite things in this dish (cheese and syrup) so this is definitely going on my to-make list. Beautiful post, Kankana!
Sia | Monsoon Spice
I know I am repeating what others have already mentioned, but I LOVE the header 🙂 Your blog look is quite refreshing. I am glad that everything worked out fine.
I am not really a big fan of Rasgulla (or any other sweets for that matter), but loving the gorgeous photographs.
P.S: Did I say I like the new name? I think I did but let me say it again 😉
Reem | Simply Reem
LOVE SUPER LOVE! SUPER DUPER LOVE!!!!!!!
MAny congrats and zillion wishes to your way...
I love the new name and once again, its you and your beautiful place that will always be super special!
Talk to you soon! Also send me these rasgulla I told earlier too...
mjskit
Congratulations on your transition and new site! It's as lovely as the S&S! I do love the title as much as I love this Rasgulla. Looks and sounds wonderful!
Shema George
The site looks awesome...was waiting to see the changes...love the new look 🙂 The rasgulla's look awesome
Soma
A stunning post for a stunning "new". Love the header! Congrats for making the change 🙂 xo
carey
I'd never heard of rasgulla until now, but they look and sound wonderful! (I remember back when I was first learning about cheese-making basics and thinking it was so neat that there were some that required kneading. I had no idea!)
And the new header is so lovely! Congrats on the smooth transition! (: (Despite Matt's constant reassurances during my domain switch, I was afraid the whole thing was just going to disappear into online oblivion.) Also, I see you got your previous S&S posts to redirect to the new domain, which is awesome! I think Matt could learn a thang or two from Arvind. 😉
kulsum@journeykitche
Love the new banner babe! Congrats - glad everything went smooth. And please send some rasgulla my way! 🙂
easyfoodsmith
Absolutely loved the new name and the header of your blog!! It is so 'you' 🙂
The rasgullas look very tempting and its such a co-incidence that I too made rasgullas today!
Ira Rodrigues
Finally you have made your decision, Bravo! Congratulation Kan, I wish you all the best.
So happy to mark my name here on your new journey with Playful Cooking.
Lail | With A Spin
Congratulations on the successful change! Love the new name and the new header. As for the juicy Rasgullas, who can say no to them?
Radhika Vasanth
Changes bring lots of joy and rejuvenates us instantly. I am loving this new name and the new header. Good luck sweetie.
And those rasgullas are to die for.
Nik@ABrownTable
These look gorgeous! Also, loving the new revamped site.
Soma
One of my North Indian friend said, the first thing you should learn in Bengali is, how to say "rashogolla".
Kankana Saxena
ha ha ha that is true you know!
Soma
Why not including rashogolla in the heading too? A Bengali rashogolla deserves its real name