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Rasgulla/Rosogolla (Cottage Cheese Balls in Sugar Syrup)

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Rasgulla/Rosogolla is one of the most popular Bengali sweets. I always thought that making these would be a tough task till I tried them sometime back. Though it is pretty easy to prepare, there are few things one needs to keep in mind while preparing it. This sweet dish cannot be consumed soon after preparing it. It needs at least 3-5 hours to get the right taste. The more you let it rest the tastier it would be. I prefer to keep mine overnight. This recipe yields around 12-18 rasgullas.

As I mentioned earlier, there are a few factors that affects the outcome of rasgullas.

  • Texture of Chhena: The Chhena or cheese shouldn’t be too dry or wet. The texture we are looking for is a crumbly and lightly moist chhena.
  • Kneading Chhena: Here comes the tricky part. The outcome of rasgullas are heavily dependent on the kneading process. Over-kneading as well under-kneading affects it equally. The quality of Chhena also is a factor. So make sure you use good quality milk. Knead the chhena till it comes together and it feels slightly greasy, due to the fat released during the kneading process. Stop right there. Now al you have to do is form small balls.
  • Utensil for cooking Rasgullas: Using the right pan also makes a difference. If you cram all the balls in a pan, the result will be flat or shapeless rasgullas. Make sure to use a wide pan to ensure that the balls get enough room to expand. If you are having a smaller pan, you could cook them in two batches.
  • Sweetness: If you feel that the sweetness is less inspite of keeping it for 5 hours, you may take some of the syrup, add more sugar,boil till it melts the sugar and cool. Add back to the syrup and wait for a while before consuming.

 

 

Rasgulla /Rosogolla (Cottage Cheese Balls in Sugar Syrup)

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Rasgulla/Rosogolla (Cottage Cheese Balls in Sugar Syrup)
Rasgulla/Rosogolla is one of the most popular Bengali sweets. I always thought that making these would be a tough task till I tried them sometime back. Though it is pretty easy to prepare, there are few things one needs to keep in mind while preparing it. This sweet dish cannot be consumed soon afte
Servings
Ingredients
For the Cottage Cheese balls/ Chhena
For the Sugar Syrup
  • 1 cup Sugar
  • 5 cups Water
  • 2 - 3 drops Rose essence (or Cardamom Powder 1/2 teaspoon)
Servings
Ingredients
For the Cottage Cheese balls/ Chhena
For the Sugar Syrup
  • 1 cup Sugar
  • 5 cups Water
  • 2 - 3 drops Rose essence (or Cardamom Powder 1/2 teaspoon)
Instructions
  1. Take a muslin cloth and place on a sieve. Keep aside.
  2. Pour the milk in a pan and bring to a boil. When the milk boils, add the curd/vinegar/lime juice.
  3. The milk will curdle and whey will get separated. Strain the mixture in the muslin cloth.
  4. Wash the Cheese/Chhena in the cloth with fresh water so that the sourness of vinegar/ lime juice goes away.
  5. Gather the edges of the cloth and squeeze away the liquid.
  6. Tie the edges of the cloth to a knot and hang for at least 15 mins, so that the excess whey drains off.
  7. Take the Chhena off the cloth.
  8. It has to be crumbly as well as slightly moist. (If it is too moist, transfer back into the cloth and drain for a few more minutes).
  9. Knead the Chhena till it becomes smooth and feels a bit greasy. This should take roughly 3-5 minutes or sometime more, depending upon the quality of the chhena.
  10. You should be able to roll the mixture into a big ball, which is neither too soft nor hard.
  11. Form small balls of 3/4" diameter and place on a plate. Make sure that the balls don't have crack in it or else it will fall apart while cooking.
  12. For the Sugar Syrup.
  13. Take a wide pan so that the balls get enough room to expand. Bring the sugar and water into a rolling boil. (If adding cardamom powder, you could add in the beginning itself). .
  14. Usually while boiling sugar, people add milk so that the scum forms a layer on the surface, which can be easily removed suing a spoon. I do not follow the process as I prefer to have a clearer syrup. What I do is to strain the syrup using a muslin cloth and place it back on heat.
  15. When the syrup starts boiling well, carefully drop the balls into it. Do NOT stir. You can add the essence now. Cover and cook for approximately 15 minutes. You will see that the balls have doubled in size.
  16. To check if the rasgullas are cooked, take a ball and drop in a glass of water. If it sinks, it is cooked. If it floats, put back into the syrup and cook for a couple of minutes more. If you need more sweetness, add more sugar and stir till the sugar melts completely.
  17. Switch off gas. Allow to cool completely before chilling. It takes at least 3-5 hours for the sugar syrup to seep in and give sweetness to the chhena balls.
  18. For serving, take a couple of balls in a bowl. Pour the sugar syrup till half the bowl. Garnish with sliced pistachios or rose petals. Serve chilled.
Recipe Notes

 

 

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  1. Aruna says:

    Even I was afraid to make rasagullas, but finally made them last month. Now I am hooked onto them as they are so easy to make! Yours look lovely. 🙂

  2. Aruna says:

    Even I was afraid to make rasagullas, but finally made them last month. Now I am hooked onto them as they are so easy to make! Yours look lovely. 🙂

  3. SUDIPTA CHAUDHARI says:

    Don’t put any essence in the sugar syrup. You can mix green curdamom powder instead.

  4. SUDIPTA CHAUDHARI says:

    Don’t put any essence in the sugar syrup. You can mix green curdamom powder instead.

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