Welcome to the newly renovated blog page of tatepot.com! I am so happy to reconnect with you all through my blog page. Thank you so much for your support in the past and keep supporting. Stay tuned for lots of new recipes and new contents.
It’s been a while since I sat in front of my computer to write a blog post. So I would like to start this with a sweet note and recipe of my beloved sweet, Rasgulla.
Rasgulla, a sweet, spongy, and juicy cheese ball. Rasgulla became very familiar to me during my college days. I can’t just count my attempts in preparing a perfect bowl of Rasgulla. I tried, failed and repeated it; at last, I ended up with these perfect white beauties.
Rasgullas have always been a part of any festive meal in the east, especially in Bengal and Odisha. A ceremony called Niladri Bije is performed to mark the last day of Rath Yatra celebrations in Puri Jagannath Temple. It is believed that Lord Jagannath offered Rasagola to goddess Laxmi to enter into the temple on this day after returning from Gundicha Temple. It is performed annually as a ritual there. Entire Odisha celebrates the same day as Rasagolla Dibasa.
Everyone in the east has own recipe of the Rasgullas that they are attached to. The Odias love theirs’ while the Bengalis love their version. But for India, this is one of the best sweet that an individual can’t get enough of having only one.
- Full Cream Milk - 1500 ml
- Sugar - 300 gm
- Water - 600 ml
- Lemon Juice - 04 tablespoons
- Rose Essence - 0.5 tablespoon
- In a heavy bottomed vessel boil milk on medium flame. Add lemon juice to it after bring it to the boiling point and mix it until the milk curdles.
- Strain it immediately with a cloth piece. Wash the paneer in cold water to get rid of the citric taste. Squeeze and hang it aside till water drains.
- After 30 mins start kneading the paneer till it forms a smooth dough. Shape it into small balls using the palm. There shouldn’t be any cracks on the balls.
- In a heavy bottomed pan add 300 ml of water & sugar. Let the mix boil and form the sugar syrup. Add the paneer balls to the syrup and close the pan with the lid. Let the cheese balls boil for 10 mins.
- Once the Rasgullas become double in size add approximately 100 ml of water for every 05 mins for the next 15 mins. Turn off the flame and let it cool for a while.
- Serve the Rasgullas warm.
The Rasgullas should be consumed within 24 hrs. Pulps of fruits like Mango, Orange, Strawberry and Grape can also be added to the sugar syrup once the Rasgullas are chilled. This gives the Rasgullas a fruity flavour. Do not store the Rasgullas in the fridge.