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Famous India > Foods From India > Rasogulla
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Rasogulla

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India is a country of sweets, and Indians, if they can afford, would like to have sweets with almost every meal. Each region in India boasts of has its own speciality be it food or sweets. Rasgulla is primarily a dish from the West Bengal, where it is popularly known as Roshogolla. This is a classic and very popular Indian sweet from Bengal made for special occasions and usually served cold. This is a very sweet dessert. This delicious Rasgulla will There are softer versions, more creamish in colour than white, and are very spongy which will simply melt in your mouth. These are available at popular sweet shops, while they can also be made at home if desired. We give you guide to make this wonderful sweet dish.

Variants of it can be found in Delhi, Agra, Jaipur and Jodhpur.

Rasogulla
Rasogulla
Ingredients:
Milk 1/2 litre, Refined flour (maida) 2tsp, Citric acid dissolved in water or lemon juice 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp., Sugar, Water 1 cup, Rose essence or cardamom powder 2-3 drops or 1/4 tsp.

Method:
1. Heat milk in a pan and bring it to boil. Remove from heat.
2. Add citric acid or lemon juice.
3. Stir slowly and gently until white curd forms on the surface and separates from whey.
4. On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
5. Knead chenna to make a smooth dough. Add flour and knead again.
6. Make small balls of equal size (6-7) of the dough and keep aside.
7. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
8. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
9. On cooling, add rose essence.
Refrigerate and serve chilled.


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