Indian sweets recipe: Rasgulla
By Nandini Bhushan
Indian sweets or mithai hold a cherished place in the heart of Indian culture. More than just dessert, mithai is a symbol of joy, celebration and tradition. Mithai also carries an emotional value; it is offered in temples as prasad, exchanged as a gesture of goodwill and often prepared at home during festivals like Diwali, Holi and Eid. From spongy Rasgulla to nutty Kaju Barfi, Indian sweet symbolises the diversity of regional ingredients and age-old cooking techniques.
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Rasgulla
Here’s a traditional Bengali Rasgulla recipe, a soft and spongy sweet delicacy made from chhena and soaked in light sugar syrup. It is one of Bengal’s and Odisha’s most iconic sweets.
Ingredients
(Serving: 12 to 15 pieces)
For Chhena
Full cream milk: 1 litre
Lemon juice or vinegar: 2 tsp ( diluted with 2 tsp of water)
For sugar syrup
Sugar: 1 ½ cups
Water: 2 cups
Green cardamom: 2
Rose water or Kewra water: ½ tsp
Step 1
Boil the milk in a heavy-bottomed pan, stirring occasionally. Once it starts boiling, reduce the heat and add the diluted vinegar or lemon juice, gradually stirring continuously until the milk curdles.
Step 2
Once they separate, turn off the heat. Strain the curdled milk using a muslin cloth. Rinse with cold water to remove the vinegar taste.
Step 3
Tie the cloth and hang it for about half an hour to remove excess water. Chhena should be moist but not watery.
Place the chhena on a clean surface and knead gently with your palm for 8 to 10 minutes until smooth and slightly greasy. Divide into about 12 to 15 equal portions and roll into smooth, crack-free balls.
Step 4
To prepare the sugary syrup, boil sugar, water and cardamom in a wide and deep pan. Once boiling, gently drop the chhena balls into the syrup.
Step 5
Cover with a lid and boil on medium heat for 15 to 18 minutes. The Rasgulla will puff up and double in size. Turn off the heat and let it cool completely.
Step 6
Add rose water or kewra once cooked. Chill in the refrigerator for a few hours. Serve the Rasgulla cold with a bit of syrup.
