A cheese based dessert; this spongy, sweet, syrupy cottage cheese balls are peculiar to Bengali & Indian cuisine and has undoubtedly carved a niche for itself in the ‘world’s must have’. In demand across the country and around the world, this dessert is all about simple ingredients, basic chemistry and a great taste makes you be at its beck and call! “Roshogolla” or “rasgulla” is albeit one thing you wouldn’t want to miss tasting before you die. A craze among connoisseurs, thousands of people visit the state of West Bengal, solely for witnessing ‘Durga Puja’ and for this little thing that takes the taste bud by sweet-attack.
Note, for a famed sweet like that, the ingredients are quite humble (read: daily things from the kitchen), making it achievable and surprisingly simple!
- Milk (full cream) 1 liter
- Lemon Juice 1 tbsp
- Flour 2tbsp
- Rose water 2tbsp
- 3 cups water
- 2 cups sugar
- Heat the milk to a boil and add lemon juice. You can instantly see the milk fat leaving the water and forming a lump. This is cottage cheese. After the cheese has left all the water, strain it in a cheese cloth and let it cool.
- In the mean time prepare the sugar syrup by dissolving 2 cups of sugar in 3 cups of water in a pressure cooker and let it reach a syrupy consistency.
- Knead the cooled cottage cheese to a smooth texture, by making sure that there is no lump. Roll marble sized balls and release in the boiling sugar syrup.
- Wait for a whistle and let it sit in the pressure cooker for 8-10 minutes.
- Note: Make sure your pressure cooker provides enough space as the rasgullas would expand.
- Serve hot with ice-cream or chilled with pistachio on top.
Time taken: 30 minutes