Rasgulla also known as Roshogolla, is regarded as the ‘king of all Indian sweets’. Explore here how to make Rasgulla.
India is a land of festivals and feasts. There are umpteen numbers of celebrations in the country which are accompanied by innumerable varieties of sweets and traditional recipes. Sweets like Jalebi, Kaju Barfri, Kalakand, Sohan-Papadi, Rasmalai, Gulab Jamun and Rasgulla are some of the famous Indian delicacies which are inseparable part of Indian festivities. Rasgulla also known as Roshogolla, is regarded as the ‘king of all Indian sweets’. It is one of the most liked sweets and is regarded as the most popular item on the menu of any Indian celebration. On the occasion of Durga Puja, Roshogolla is the most popular and in-demand item in any Bengali home. If you also want to try this scrumptious sweet, the recipe is given below.
- 1/2 liter Milk
- 2 tsp Flour (maida)
- 1/4 tsp Lemon Juice
- 1 cup Sugar
- 1 cup Water
- 4-5 drops Rosewater Essence
- Heat milk in a pan and bring it to boil. Remove from heat.
- Add lemon juice. Stir slowly and gently until white curd forms on the surface and separates from whey. 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.
- Knead chenna to make a smooth dough. Add flour and knead again.
- Make small balls of equal size (6-7) of the dough and keep aside. Next make sugar syrup.
- Mix sugar and water in a saucepan and bring it to boil.
- Add chenna balls to the syrup and cook for 15 minutes with lid partially covered.
- Chenna dumplings will puff up.
- On cooling, add rose water essence.
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