Rasgullas have their origin from the East-India, but in present day 2 states claim for its origin, i.e West Benagl and odisha. Keeping the controversy aside the dish has an immense popularity not only in the Indian Subcontinent but around the world as a dessert. It is a mainly a syrupy dessert, that is relished after meals , The Channa or the ( Indian cottage cheese ) is needed to be beaten with hands well then only it will give the authentic taste.

On the day of 30th July 2015 the Odisha state government declared it as “Rasgulla diwas” so as to show that Odisha is the origin of Rasgulla,
The popularity of rasgullas are such high that even ISRO (Indiuan Space Research Organization) has even started producing the dehydrated version of it for its moon mission in 2016.

The dish while preparing in home needs a small attention during the process of preparing the channa (cottage cheese) with pouring in the right amount of lime juice.

Otherwise it is a very simple and a authentic dish for the dessert prepared at home.

Milk – 1 litre (best proportion is ½ litre full fat whole cow’s + ½ litre buffalo milk)
Lemon juice – 2 to 3 table-spoon, it also depends on the nature of milk
Sugar – 2 cups
Water – 1 litre
Milk (optional) – 1 table-spoon

Sooji/rava or all purpose flour or corn starch – 1 tea-spoon
Rose water or Kewra water (1 to 2 table-spoon) or ½ teaspoon Cardamom powder

1. Take milk in a pan and keep it to boil on a low to medium flame. If malai starts floating on top, you have to remove the thick layer of malai, before you proceed with the making of channa.

2. Do keep stirring the milk at regular intervals so that froth is not formed on top and the base does not turn brown or the milk solids get stuck to the bottom.

3. When the milk comes attains the boiling point, then reduce the flame to its lowest.First add 1 table-spoon lemon juice and stir. The milk will start to curdle, if not then add 1 table-spoon of lemon juice more.

4. As soon as the milk curdles, switch off the flame. the milk should curdle completely with the green watery whey.

5. Allow the milk to stand for ½ minute to curdle. When the whey (greenish water) starts separating out, and the channa is visible, now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl.

6. Here it is very essential to squeeze the muslin with your hands very well, so that excess water is drained from the channa. Do ensure that excess water or moisture should not be there in the channa as then the rasgullas will break while cooking.

7. Now tie and hang the cloth ,for about 30 minutes.

Method

1. In a pressure cooker or steamer put 5 cups of water, put the sugar in and stir well till the sugar dissolves in it completely. (sugar syrup)

2. Squueze the muslin cloth in case any more water remains in it .

3. Now, take the muslin cloth on a flat plate, and knead the very finely using the hands only for around 2-3 minutes.

4. The kneaded channa is now to be divided into 16 equal parts (standard measurement), size can vary upon choice and make them round with your hands.

5. Next is to put the channa balls into the sugar syrup and steam it for almost 7-8 minutes.
6. Turn off the flame and allow the rasgulla’s to steam for 10-15 minutes.

7. Shift the rasgullas to a bowl, then refrigerate and serve chill.

Courtesy

#vinegar also can be added instead of lemon juice. another option is curd/yogurt. add 4 to 5 tbsp of yogurt or more if required. with yogurt you don’t need to rinse the channa in water later