Bengali Rasgulla / Roshogulla - Cottage Cheese Dumplings in Sugar Syrup

Wishing all of you a very Happy Vijaya Dashami and Happy Dussehra. 

Hope this festive season brings lots of joy to all of you.

Rasgulla also known as Roshogolla, is regarded as the ‘king of all Indian sweets’. It is one of the most liked sweets and is regarded as the most popular item on the menu of any Indian celebration. 

On the occasion of Durga Puja, Roshogolla is the most popular and in-demand item in any Bengali home. As soon as you hear the word Roshogolla, the first word that comes to our mind is West Bengal. Bengal is known for its literary protégée Rabrinath Tagore and it sweet delicacy Roshogolla.

Last 12 years I have been making Roshogolla at home for parties and puja. Whenever you make them you need to be extra careful since its super delicate. If you make a small mistake while making the Rasgulla, it does not come out good. Lets enjoy the Bengali Roshogolla. 

Serves- 12 roshogolla 

Ingredients

1 liter milk

1 tsp suji

1/2 tsp flour (maida)

3 ½ cups water

1 ½ cup sugar

1 tbsp Vinegar

Few drops of rose essence or 4  green cardamom ( choti elaichi

5-7 ice cubes

12 roshogolla

Procedure  

Boil the milk in a heavy bottomed pan and bring it to boil completely. 

Reduce the flame and add vinegar to the boiling milk and stir properly. Keep stirring until the whey completely separates. Now switch off the flame, add ice cubes and allow it to melt completely.

 Take a muslin cloth and pour the curdled milk, wash paneer well under cold running water and squeeze the cloth that was used for straining to extract water and hang it for 50 minutes.

After 50 minutes your paneer would be crumbly in texture. Now knead paneer with your palm , after 5 minutes add suji and flour again knead it well for 15 minutes .

Kneading the paneer is very important.

 Once everything comes together to smooth dough, Divide the paneer dough into equal size small portions and shape each portion into a smooth round ball without any crack

Now sugar syrup in a wide vessel, add the sugar and water and allow the sugar to melt.

When the sugar syrup boils and starts bubbling, add the balls slowly one by one.

Cover with a lid and cook for 10 minutes on high flame. After 10 minutes take off the lid and stir them very carefully. Again cook them for 10 minutes without lid on medium flame. When its done sprinkle some normal water on the top of rasgullas.

Then switch off the flame and let them cool completely.

Note

 When your rasgulla’s are done don’t cover it with a lid.  You can cover it with a net.