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How to Make Rosogulla or Rasagulla – Trade Secrets Shared Here
Making and enjoying, Rosogulla is such a nostalgic trip to the past and a great tribute to my childhood and growing up in a very special place; Asansol in West Bengal. The smell of the wet clay pot holding the Rosogulla, straight from the sweat-meat shops is invigorating.
There is much mystery surrounding Rosogulla; regarding its place of origin – West Bengal or Orissa. It is widely believed that in 1868, Nobin Chandra Das of Bagbazar, Calcutta, invented, and became instantly famous; who later was supported by his son KC Das. Eminent historian, J. Padhi claimed that “the Rasgulla is over 600 years old. It is as old as the Rath Yatra in Puri“. Ratha Yatra is a huge Hindu festival associated with Lord Jagannath held at Puri in the state of Orissa, India during the months of June.
Another school of thought: During the Bengali renaissance; between the nineteenth and early twentieth centuries, the upper-class Bengalis employed the Brahmin cooks of neighboring Orissa, renowned for their culinary skills there. As a result many Oriya delicacies have been incorporated into Bengali cuisine. It was during this time that Haradhan Maira, a confectioner from Phulia district, Orissa, transferred this knowledge to Kolkata (Calcutta). NC Das modified the original version to extend its shelf life and was thus credited with “Sponge Rosogulla”.
VARIATIONS: Ladikenis – Bhim Nag invented that fried syrup Ledikeni which was created and named after Lady Canning (wife of the Governor General of India, Lord Charles John Canning. ) when she arrived in Calcutta with her husband in 1856, in the electric days before the Sipa Rebellion
Making Festive “Colored” Rasgulla. The most common colors used are Pink and Orange. To make colored Rasgulla, do NOT add food coloring to the milk. Add desired food coloring while kneading the Cheese. Roshogulla stuffed with Cardamom, Raisins. Adding Rosewater and Saffron. Rasagulla is the first cheese based sweet, and is a precursor to many other Bengali Sweets: Rasmalai, Pantua, Cham Cham, Sandesh to name a few.
Things You’ll Need: Making Chenna/Paneer (Cheese)
- Organic Full Fat Milk – 1 liter
- Plain Natural Yoghurt (1) – 200ml or
- Lime Juice / White Vinegar – 2 tbsp
Yield – 260 grams Chenna Divide into 12 equal parts
- Water – 300 ml
- Sugar – 200 grams (add to taste)
Preparation of Golden Touch: [Making Cheese – 1 hour 30 mins + 40 mins]
- Boil milk in a deep bottom, non-stick pan.
- Stir regularly with a wooden spatula to prevent Milk from sticking to the bottom.
- Once boiled, lower heat; add yogurt. In about 3-5 minutes, curdling begins, separating the Whey (2) from the Chenna/Panner/Cheese (3).
- Line a colander with Cheesecloth. Leave it there for 1 hour (4).
- Knead the Chenna for about 5 minutes, resulting in a smooth, soft dough.
- To test the readiness of Chenna, rub a small amount of Chenna on your palms and make a small ball out of it. If the ball holds together in a smooth ball, it is ready. If not knead for another 5 minutes. If too dry and frizzy add a few drops of water (5).
- Just before you make the balls, in a 24cm diameter, deep non-stick stockpot, add Water and Sugar and bring to a boil over a low flame. Stir occasionally.
- Divide the dough into 12 equal parts. Knead each ball firmly in your palm and roll into smooth balls, without cracks. These little balls end up triple their size after cooking.
- Add the balls to the boiling syrup, carefully. Cover Boil on full flame for 20-25 minutes (6).
- Remove from flame. Let cool.
Golden Touch Service Serve chilled on its own in the Sugar syrup or with Misti Doi (Sweet Yoghurt).
1. Yogurt vs Lime Juice/Vinegar. This is my variation. All other recipes you will find adding Lime Juice or White Vinegar to curdle Milk. Benefits of using Yogurt; it does not leave the aftertaste of acidity and produces a greater performance of Chenna. A tried and tested method at Chacko’s Kitchen.
2. Whey can be used to knead Flour for Chappati, Roti, Naan instead of Water; can also be used to cook Lentils.
3. caution: The Cheese becomes hard and rubbery if you continue boiling after this stage.
4. This is an important stage, and I would like you to take it seriously. You do NOT have to leave it for long, or press it under weight, unlike when you make Paneer. Rosogulla requires moisture in it. In warmer climates, reduce this time to say 45 minutes.
5. The softness of Rasgulla depends on how well you knead the Paneer. The more you knead, the spongier the Rasagulla will be.
6. Don’t add too many at once; because they need to expand and become spongy. Commercial Rasgulla is soaked in too thick sugar syrup, so when you make at home, you can adjust the Sugar to your requirements.
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