Rasgulla is a trendy and most consumed sweet dish in India. It is a syrupy dessert made from ‘chena’ procured from curdling the milk. A small ball is made of the dough and prepared in sugar syrup. It has actually come from Bengal. It is called rosogolla or roshogollah. This sweet’s ingredient list is chena, semolina, milk, and sugar.
It is the first syrupy Indian cheese dessert consists of high nutritious. Ahead it’s served at room temperature but variants of this sweet are chilled and it’s ready to serve with loved ones. Rasgulla is submerged with a cardamom seed inside to increase the fragrance. However, the main ingredient chena is used in other sweet items such as sandesh, chenna poda and rasmalai.
History of Rasgulla
Originated In Bengal
First time rasgulla was made in 1868 by Nobin Chandra Das. A das started making rasgulla by processing the mixture of chena and semolina in boiling sugar syrup in contrast to the mixture sans semolina in the original rasgulla in his sweet shop. Additionally, it’s also claimed by him that his recipe is original and delicious.
Originated In Odisha
As per history, rasgulla was originated in Puri and a 700 – year old sweet dish part of a ritual. In terms of rituals offering, the goddess Lakshmi is at Jagannath Temple in Puri, and Rasgulla is the primary offering at Jagannath temple. Further, it’s believed that to appease the lord offered this sweet.
Rasgulla was in limelight for many years. As per the study, the previous year Odisha won the sweet battle and got a geographical indication tag.
Types of Rasgulla
- Chenna Gaja
It consists of similar ingredients of rasgulla but the taste is different than rasgulla. It has a dry dough mixture of chenna and sooji, which is cut and given shaped accordingly, mostly it’s given rectangle blocks (gajas). Further, they are boiled deeply and coated with sugar syrup before serving.
Yet another delicious, popular amongst people is Rajbog. The largest type of rasgulla is stuffed with dry fruits like almonds, pistachios, and saffron. It is prepared with soft fresh paneer, and saffron and stuffed with mixed dry fruit, these are soaked in sugar syrup and served chilled or at room temperature.
Next is very delicious that brings water to my mouth as well. Yes, I know we all love rasmalai and it’s most eaten sweet in the Indian culture. It’s slightly flattened rasgulla soaked in sweetened milk and dry fruits. In Hindi, it’s called cognate of Bengali: Rosh, meaning “juice”, and molai, meaning “cream”.
- Chenna Poda
In this, chenna is used with sooji with little elaichi and sugar and is wrapped in the leaves of the sal tree to be baked till the chenna poda creates a crust. Then, it is baked for hours till it changes its color to a golden brown. Whenever it gets ready, it looks like a big dish of caramel custard, which you can slice into pieces ahead.
- Kamala Bhog
It is orange in color which is also called rasgulla which is slightly bigger and it’s made up of orange extracts, essence, or food color. It is soft and smooth and looks like small balls.
Next in the article, we will check the instruction for making Rasgulla
- First, take a big vessel with 2 litter milk and boil it properly, and stir occasionally.
- Once the milk is boiled, pour 2 tablespoons of lemon juice and stir well. You can also use curd or vinegar.
- Keep the flame on low and stir the milk until the milk curdles.
- Do not boil further once the water gets separates completely.
- Drain the curdled milk with the help of a cotton cloth over a colander. You can prepare soup or knead the dough with remaining water, as it’s effective and healthy.
- Ahead, it’s time to squeeze off the water completely. Be careful, while squeezing as it consists of hot water.
- Rinse off the curdled milk with fresh water to remove the sourness of lemon juice.
- It is suggested not to squeeze off the water fully as moisture in the paneer will get over.
- Hang it for one hour and ensure that the water is drained completely, yet moisture should remain.
- After one hour, mash the paneer for 5 minutes.
- Mash until the paneer turns out a smooth texture without any grains of paneer.
- The next step is to prepare the small ball-sized paneer and keep aside covered, keep to prevent it from drying.
- In large vessel take 1 cup sugar and 5 cup water and 3 pod cardamom. Stir and dissolve the sugar fully.
- Boil the syrup for 5 minutes
- Put the rolled paneer balls into boiled sugar water
- Cover and boil it for 10 minutes until your rasgulla gets doubled in size.
- After this, drop those balls into an ice – cold water immediately, to prevent them from getting shrink in terms of size.
- Once it got cooled fully, take it into a serving bowl and pour it into leftover sugar water.
- Yes, finally your rasgulla is chilled and ready to serve.
We are done here.
You can enjoy Abis Rasgulla anytime at your doorstep. Buy online or order online from the nearest outlet. Make your Diwali memorable by adding sweetness to it by bringing home Abis sweets.