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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