- Course: Dessert
- Place of Origin: Indian subcontinent
- Region or state: West Bengal and Odisha
- Main ingredients: chhena, sugar, semolina flour
The tiny, juicy, delicious, and addictive balls of delight that enhance the enjoyment of any celebrations or festivities, Rasagulla is a juice dripping milk-based dessert loved by people across India. A specialty of West Bengal, Rasagulla is found in sweet shops almost all over India and is one of the most gifted sweets. The succulent and sweet filled delight is made by curdling milk which produces chhena (paneer) and then separating the chhena and whey by draining in a muslin cloth. the drained chena is then neaded and rolled into balls which are then cooked in a sugar syrup until they become soft and spongy.
The earliest mention of rasgulla or roshogolla can be found in the epic poetry Dandi Ramayana composed by the famous Odia poet Balarama Dasa, where he mentions that rasagulla is offered to Goddess Laxmi by Lord Jagannath in a ritual called NiladriBije. While the dessert originated in the Eastern subcontinent, the exact place of origin whether it is West Bengal, Bangladesh, or Odisha is not yet agreed upon.
‘RoshogollaUtsob’ is a type of festival celebrated in West Bengal on 28th December every year which was decided by the government of the state to commemorate the inventor of the delicious sweet, Nobin Chandra Das, and to promote Bengal claim of authenticity over Rasagulla.
Making of Rasagulla
Firstly, chhena is prepared by boiling the milk once in medium flame and once boiled adding some drops of vinegar or lemon juice in it. When the milk starts to curdle, turn off the heat and let it curdle for a while. Add ice cold water in the pot to stop the further cooking of cheese and after it cools down a bit, drain the curdled milk in a colander lined with a clean cloth. Rinse with water to remove the lemon flavor. Make a knot of the cloth and squeeze as much excess water as possible and then hang the cloth for about an hour.
Take out the chhena and it should look crumbly and grainy. Start mixing with your fingers until it turns smooth and uniform but do not over knead. Now divide the dough to small crack free balls and set aside. Take a wide pan or pot and add sugar and water along with cardamom pods and bring it to a boil. Add some rose water while keeping the flame low and then add the rasagulla balls. Cover the pot and cook the balls for about 8-10 minutes, stir for a few seconds very slowly and again cover the pot for 5 minutes. When the balls rise in size, switch off the flame while keeping the pot covered and set aside to cool down a bit. Open the lid and serve the rasagulla cold and juicy.
One Rasagulla gives 106 calories, out of which carbohydrates comprise 59 calories, proteins account for 10 calories, and the remaining 30 calories come from fat. One serving of Rasagulla gives about 5 percent of the total daily calorie requirement of a standard adult diet of 2000 calories.
Relish the delectable, soft, and succulently juicy Rasagulla, filled with the sweetness of sugar syrup and the aroma of cardamom and rose water, that permeates the senses with delight and is a sweet addiction that will leave you craving for more.
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