How is Rasgulla Dessert Made at Home- A Bengali Sweet Recipe

A recent visit to my sister introduced me to the recipe of my favourite Bengali sweet- Rasgulla.On my brief visit to Kolkatta, capital of West Bengal, which houses the famous Eden Gardens Stadium, along with my friends we gorged on Ragullas, sandesh and misti dhoi through out the day. We ditched our diets and religiously indulged on these yummy white soft juicy balls for breakfast, lunch, snacks and dinner. Ohh, did I mentioned they were part of our starters, meal and dessert? Yes, they are that addictive and tasty. I have never tasted these luscious rasgullas like they make in Kolkatta, ever again until at my sister's place and she was kind enough to share her secret recipe with me and here it is :).

Yes this dessert his house for calories but not as much as Gulab Jamun and you control the sugar levels while making, according to your needs. On my list this dish comes before Kaju Katli.

Rasgulla Recipe consists of two parts:- the balls and syrup:

Rasgulla Balls:

Cow's milk 1 litre

Lemon 2 or vinegar 2 table spoon.

Sugar Syrup:

2 to 3 litres of water

Sugar at least 2 cups (maximum 4 up to cups)

Cardamom powdered 2 teaspoon (optional)

Rose water 2 table spoon

Rasgulla Method:

Balls: Boil milk. After second or third boil add lemon juice or vinegar to boiling milk and stir continuously. Keep stirring till the cottage cheese is formed which floats on the coloured milk water.Now drain this water and hold the cottage cheese under the cold running water. Next place it on soft cotton cloth on a deep bowl and leave it that way until all the water is completely drained.

Kneed this separated milk by adding a little pressure until it is as soft as the candy floss that when you touch it its shape must change. Once this dough is ready make tiny balls round in shape, quickly. Ask a friend or your family to chip in.

Ensure that balls do not have any creases or else they would break.

Sugar Syrup: Before you start making balls, add sugar and cardamom to water and let it boil. Once it boils and your balls are made, add them to the sugar syrup separately. Now close the vessel with a lid for about 8 minutes. Now, turn off the flame, rose water and replace the lid to let it cool.

Once it is cooled down place it in the refrigerator, serve cold and garnish with fine almond or pistachio slices. Your white rasgullas are read!

Try it and let me know how it turns out and Happy Diwali!