Rasgulla is a ball-shaped dessert dipped in sugar syrup. The Bengali sweet is made with curdled milk.
Things to know about Rasgulla Recipe
The Indian Traditional Milk Ball, or Rasgulla is an Indian dessert made with curdled milk. This sweet looks like a white ball dipped in sugar syrup. The word “Rasgulla” is derived from two Hindi words, “Ras” and “Gulla.” “Ras” means juice, and “Gulla” means ball. The dish is called Roshogolla in Bengali and Rasagola in Odia.
There is debate over the origin of the dish. Some people claim that the dish originated in West Bengal, while others claim it originated in Orissa. A Kolkata-based confectioner, Nobin Chandra Das, is believed to create the spongy dessert.
Another theory states that someone else created the dish, and Das only popularized it. A third group argues that the dessert originated in Bangladesh. The Bengali and Odisha variant of Rasgulla differs.
Mouthwatering Indian Traditional Milk Balls from West Bengal. Authentic Recipe of Rasgulla.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1000 ml (33.81 floz) Whole Milk / Full-Fat Milk / Full-Cream Milk
- ½ cup Water For the milk
- 3 tbsp Lemon Juice
- 1 tsp Corn Flour – Cornflour
- 1 cup White Sugar – Regular Sugar – Granulated Sugar
- 4 cups Water For the sugar
- In a heavy bottom pan, add milk and bring to heat.
- Once the milk comes to a boil, add water and remove from the heat.
- Add lemon juice.
- Drain the milk using a muslin cloth.
- Squeeze and remove the water from the muslin cloth.
- Add cornflour to the milk.
- Mash the mixture with your hands for about 10 minutes.
- Make small balls out of the mixture.
- In a pan over high heat, add water and sugar.
- Put the balls in the pan.
- Cook for 20 minutes and refrigerate them.
- Serve chilled.
— Specific Atributes of This Recipe:
Cooking tip for making Rasgulla
- Make sure not to overcook the Rasgulla.
- Do not overcrowd the balls while cooking.
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