Ask anyone outside Bengal as to what does a quintessential Bengali gentleman represent to them and you will probably get one of three answers, or all three – maach bhaat (fish curry and rice), misti doi (sweet curd) and the rosogulla or rasgulla (chenna balls dipped in sugar syrup). And even though Bengali cuisine may be filled with a hundred other savory dishes and the sweet meat industry in Bengal is bulging with a hundred varieties of sweets, it is the quintessential rasgulla which has come to resemble the Bengali palate around the world. A sweet which rounds of a particularly delicious four-course meal or the basic offering the Bengali woman gives to guests at her house, the rasgulla is not that different to make. And even you may not be a Bengali, why not surprise your friends and family with this delectable dessert and surprise them.
Here’s how you can make the rasgulla:
- 1 litre of pure cow milk (full cream)
- 2 cups of sugar
For Sugar Syrup
- Take a pressure cooker and add 10 cups of water. Add two cups of sugar in it. (Buy sugar from here at ₹ 270).
- Heat the concoction for some time in the pressure cooker (Buy pressure cooker here at ₹ 1,036).
- Take a pan and pour milk in it. (Buy pan here at ₹ 699)
- Stir milk in medium flame. Keep stirring at regular intervals to prevent milk from burning.
- Turn the flame off after the milk starts boiling. Make sure the cream is not separated from the milk.
- Squeeze lemon (2 tablespoons) and mix it with water (2-3 tablespoon).
- Now slowly add lemon juice to milk while you keep stirring. Gradually you will see that the milk will start to curdle. Your chenna is ready for rasgulla.
- Now, drain the water from the chenna using a sieve and place it in a separate container.
- Properly drain water and move chenna to remove the whey out of it.
- Now add some water to the chenna which will not only cool it but will also rinse the tartness of the lemon from it.
- Place the chenna in a muslin cloth and squeeze all the water out of the chenna. Don't put too much pressure. Don't squeeze much as Chhena might get dry and will lack softness.
- Now hang the chenna on a kitchen tap or something clean for 30 minutes to remove excess whey out of it.
- Prepare sugar syrup as explained above.
- Meanwhile, knead chenna until it gets smooth. Knead it for 3-4 minutes till a soft dough-like consistency is achieved.
- Now make balls of chenna. You may see some cracks and grids but don't be worried.
- Add Chhena balls in the boiling water and sugar concoction and cover it with a lid. Don’t lock the pressure cooker lid but let the heat escape.
- Set a time of 15 minutes. In between, after 5 minutes, check once. Keep the flame high for 2-3 minutes. Ensure that water is continuously bubbling.
- After 5 minutes see remove the lid. You will see your Chhena balls all puffed up. Give a light stir for some time and cover the lid.
- Repeat the process after 5 minutes.
- Now, turn the flames off. If you see brown spots on sponge Chhenaor rasugulla don't be worried it is just sugar dirt.
- Take out rasgulla and put it in some other container.
Delicious rasgullas are ready. Wait for six to seven hours before serving.