Yummy Rasgullas

Hailing from the eastern state of Odisha, these light-delights are so loved that one sees rasgulla eating competitions at weddings. My husband and his friends used to compete with each other, down 1 dozen at a go.

Rasgulla refers to a syrupy dessert made from chhenna(cottage cheese), semolina and sugar. It is a popular dessert in eastern parts of India, especially West Bengal and Orissa. It is prepared by kneading chhena (fresh curd cheese) often lightened with a small amount of semolina, and rolling them into small balls. These are then boiled in light sugar syrup until the syrup permeates the balls.
Soft chenna results in a soft and spongier rasgullas. And also the consistency of sugar is also important.

Two months back I wouldn't have dreamt of making them at home!! But  then I read in one blog and successfully replicated rasgullas in first attempt:)
Let me warn you-making rasgullas is very addictive! Once hooked to making them, you just aren't able to stop!

Traditionally it is sold inside clay pots in Orissa and sometimes in Bengal. Rasgullas are usually served at room temperature or colder.
Here is a recipe very close to my heart

(Health Benefit : Milk based sweet is better for health because it is rich in protein, Calcium and contains less fat compared to ghee based sweets)

Ingredients:

For Chenna:
Full Fat Milk - 1 liter
Lemon Juice - 1.5 Tbsp

For Sugar Syrup:
Sugar - 2 cups
Water - 5 cups
Cardamom 6 pieces
Rose water 1 Tbsp

Method:

1. Squeeze some lemons to get 1.5 tbsp of lemon juice.
2. Take milk in a pot and put it on high flame and Let it come to a boil. 
3. Once it boils, take it off the flame and let it sit for 1 min.
4. Now add in lemon juice and mix gently. The milk will curdle. Once a greenish whey separates from the milk and the milk solids have curdled completely. 
5. Line a sieve with muslin cloth and place it over a big bowl and Strain the milk solids in the sieve.
6. Now take a big bowl of cold water and wash the chenna well. rinse it in three changes of water.
7. Now squeeze it gently with your hands to remove any excess whey water, Tie a knot and hang it and leave it to drain for 30 mins. (Optional) You can squeeze occasionally to make things faster
8. After 30 mins, take the chenna in a bowl and knead it gently, by rubbing with your palms and knuckles till you get a soft dough
9. Once a dough is soft, take a small portion from it and roll it in your palms gently till you get a smooth ball.
10. Repeat with the remaining dough as well
11. Now take sugar and water in a big pot and mix well so the sugar is melted. Once the sugar is melted, add cardamom and put it on stove and let it come to a rolling boil. 
12. Now drop the balls into the sugar water and cover it with a tight lid and cook it for 8 to 10 mins till the ball has tripled in volume (Optional) You can use pressure cooker as well. One whistle is enough
13. Now take it off the heat and let it sit for 15 mins
14. Now open the lid and transfer it to a bowl and chill it for 5 to 6 hours

Serve chilled.

Notes :

1. Tip- Off late I have started using curd for splitting the milk. You don’t need to wash the chhena and it gives perfectly round rasgullas
2. Milk - Use Full Cream Fresh Cow Milk for best results
3. Sugar - Normally I prefer the ratio of sugar water is 1:5. Its up to your taste
4. Chenna - It should have a little amount of moisture.The chenna should not be too dry, rasgullas may be dry/will dilute with syrup. And too much of moisture will lead to flat/dilute/crack rasgulla. 
5. Kneading - Knead until it starts leaving the fat/ghee! Once you feel the plate and your hands are getting greasy, make balls and cook!
6. Sugar Syrup should be continuously boiling while they are cooking! You can clean the sugar syrup if you want crystal clear sugar syrup. To do so, add 2 tablespoon of milk to boiling sugar syrup. Remove the scum which will float in just another 10 seconds. And then cook the rasgullas.
7. I do not add any binder- sooji,maida,cornflour or arrowroot. Nothing against binders but I wanted to do it without them ;) Also, I got softer Rasgullas without the sooji/maida- yeah, I did try making them with both.