The process of making this sweet is not really difficult, once you get the hang of it. True that it takes time and you must give little patience and effort behind it. But I can ensure it will be really satisfying at the end. This will be real surprise to your guests in the lunch or dinner menu. Bengalis can start their meal with couple of Rasogolla and end it with a few more. I have said enough about Bengal’s love for Rasogolla and so let’s come to the recipe. I had no plan to share this recipe of Rasogolla. But thanks to my hubby who insisted me to post it on this occasion of Bengali New Year. This is not my first attempt because I learnt it long back and make the same once in a year.
Recipe of White Sponge Rasogolla / Rasgulla : for 12 to 15 pieces medium sized Rasogolla
Prep time : 20 minutes, cook time : 10 +30 = 40 minutes, Total time : 60 minutes
Whole milk : 1 and half liters
White vinegar : 2 tablespoon or as needed
Flour : 1 tablespoon
Semolina / Sooji : 1/2 teaspoon
Sugar : 1 tablespoon
Cardamom powder : a pinch
For syrup :
Water : 6 cups
Sugar : 2 and 1/2 cups
Green Cardamoms : 3-4 ( crushed )
Seeds of Black Cardamon : 12 to 15
1. Boil the milk in a heavy-bottomed pan over medium to low heat, stir occasionally. Once the milk starts boiling, lower the flame. Pour the white vinegar and stir in. Milk will start cuddling and change into chhana ( cottage cheese ) and greenish water.
2. Remove the pan from heat and leave the chhana in this condition for 3 to 5 minutes.
3. Pour the chhana - water mixture over a cheese cloth or a soft cotton cloth and let the water drain away.
4. Put this cloth with the chhana under cold running water for 2 to 3 minutes. Then hang the chhana along with cloth on the kitchen faucet for around 45 minutes.
5. Now once again squeeze the cloth, if there is any extra water. But note that the chhana should not get too dry.
6. Put the lump of chhana over flat surface and knead it. Add sooji, flour, sugar and green cardamom powder to it. Mix it nicely with the chhana and knead it. Press the dough with your palm continuously for about 3 to 4 minutes until you feel your palm is oily.
7. Divide the dough into 12 to 15 equal portions. Put a cardamom seed in the middle of each and make a perfect smooth surfaced round ball.
8. Take a big deep- bottomed pan with lid. Add water and sugar, once it starts to boil add the crushed green cardamom. After 5 minutes, gently add the chhana balls into the syrup. Cover it and turn down the heat to medium high. Let it cook.
9. After 25 minutes, open the lid to check. The Rasogolla will be about one and half times of their original sizes and become spongy too.
10. After 5 minutes turn off the gas. Enjoy hot or chilled with some extra syrup.