Indian sweets / Mithais/ Recipes

rasgulla or rossogulla

…durga puja special recipe…

rasgulla or rossogulla

No it is not a cheese balls dipped in sugary syrup but it is the old sweet everyone’s favorite  rossogulla or rasgulla, which wins millions of hearts across the world. No translation please ! Read here for a sweet and short story on rasgulla.

rasgulla

a pot ful of deliciousness rasgulla / rosogolla

But how to make rasgulla at home ? This question has perhaps intrigued us most, so here we present a step-by-step procedure of making rosogolla or rasgulla

Ingredients:

Milk: 1 l
Lemon juice: 3-4 tbsp
Sugar: 1 cup
Water: 1 cup

Method to prepare:

How to prepare fresh home made chana:

Bring the milk to the first boil and then add juice of one lemon or 1tbsp white vinegar (citric acid) or 1tbsp sour curd. Wait for sometime and observes that milk starts curdling.

making _rasgulla

milk starts curdling

Once the milk curdles, separate it from the whey (that is draining the liquid).

making _rasgulla_1

separating chenna from the whey

Put the channa or cottage cheese in a muslin cloth (pure cotton handkerchiefs will do), tied it well and keep it in dry place for sometime (about an hour) to settle.

making _rasgulla_2

put chenna in muslin cloth or any clean cotton cloth

Knead the channa or cottage cheese for at least 10-15 minutes till it become smooth.

chenna_rasgulla

chenna for rasgulla

Make small balls from the dough and keep aside. Ensure the balls do not have any crack in them.

chenna_rasgulla_1

make small balls from chenna for rasgulla

rasgulla

rasgulla - ensure balls should not have any crack

Now combine sugar and water in a saucepan and bring to boil.  Make a syrup of one string consistency. Add the balls in the syrup and boil it for around 10-15 minutes with the lid partially covering the vessel.

rasgulla_making

rasgulla in the making

Serve the rossogulla hot or chilled as prefered.

rossogulla

rossogulla just hot off the stove

A note: Rossogulla can be made only from cow’s milk as buffalo’s milk contain more fats,  so crack appears while making rossogulla from milk other than that of cows.

Ensure rossogulla or rasgulla should be spongy.

spongy_rasgulla

spongy rasgulla

Sharing this delicious bowl of rasgulla with the event: MMK Indian mithai mela by kalyani.

If you like this recipe then please consider sharing it and do not forget to send me your feedbacks.

11 Comments

  • Reply
    Twitted by Foodieramacom
    October 18, 2010 at 11:21 am

    […] This post was Twitted by Foodieramacom […]

  • Reply
    Tweets that mention rossogulla « saffronstreaks… a food and travel blog -- Topsy.com
    October 18, 2010 at 11:55 am

    […] This post was mentioned on Twitter by Foodierama, saffron streaks. saffron streaks said: rossogulla: http://wp.me/pzajg-aH […]

  • Reply
    shubho bijoya « saffronstreaks… a food and travel blog
    October 18, 2010 at 2:14 pm

    […] te mishti doi, rossogulla ar […]

  • Reply
    mango sandesh – a summer delight
    February 9, 2012 at 3:47 pm

    […] Boil the milk, curdled it using a juice of lemon, drain the whey and collect the cheese. See the pictorial description – how to make fresh home meade chana / chhana or curdled milk cheese. […]

  • Reply
    Aban
    October 16, 2012 at 8:34 pm

    Thanks for the recipe! Love these spongy delights

  • Reply
    Bengali chanar jalebi or Paneer jalebi recipe
    October 24, 2012 at 11:52 am

    […] need is fresh chana or paneer which is unassuming very simple to make, but in case you need to know how to make fresh chana / paneer at home here is the link from my previous […]

  • Reply
    Calcutta Mutton Chaap
    April 14, 2013 at 7:01 pm

    […] the series on Bengali cuisine too as expected, but this year we are doing it differently. A sweet rossogolla or a mango sandesh should be the fitting finale to grand poila baisakh luncheon, but we are […]

  • Reply
    kaju barfi malai / cashew fudge cream
    October 15, 2013 at 8:48 pm

    […] spare you the torture of reading through another sandesh recipe. I have one komola bhog (the orange rasgulla ! )recipe draft lying in my blog for ages, but the photographs are lost in some digital alleys. […]

  • Reply
    Sacred fudge, an ode to Indian mithais and Diwali celebration
    November 1, 2013 at 5:41 pm

    […] for miles in our tradition to produce beautiful array of sweet delicacies that we known today as rossogolla, sandesh, and several other new variants like rasmalai, chamcham […]

  • Reply
    Recipes From Afar: Mango Sandesh, Calcutta - FIVE SHOUTS OUT
    June 22, 2016 at 3:44 pm

    […] Souring agent to curdle the milk, like the juice of one lemon or white vinegar (1 Tbsp) 1. Boil the milk, curdle it using the souring agent of your choice, drain the whey. and collect the cheese. See a pictorial description here. […]

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