Roshogolla / Rasgulla
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.
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.
Video
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.
Nutrition
Calories: 67kcalCarbohydrates: 17gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.01gSodium: 6mgPotassium: 10mgFiber: 0.2gSugar: 17gVitamin C: 0.2mgCalcium: 7mgIron: 0.1mg