Sweet Delights: Authentic Indian Rasgulla
Indulge in the delightful world of Indian sweets with this authentic Rasgulla recipe. Originating from the state of West Bengal, these soft, spongy, and syrupy balls of cottage cheese are a beloved traditional dessert. Perfectly sweetened and infused with the fragrant essence of cardamom and rose water, Rasgullas are a must-try for any dessert lover. This recipe yields a batch that serves four, making it ideal for sharing with family and friends during festive occasions or simply to satisfy your sweet tooth. Chill and serve these delightful treats for an unforgettable culinary experience!
4
Servings
N/A
Calories
6
Ingredients
Ingredients
Cottage cheese
500 g (Freshly made or drained to remove excess moisture)
Sugar
250 g (Granulated)
Water
250 ml (Room temperature)
Plain flour
1 teaspoon (Sifted)
Cardamom powder
1 teaspoon (Freshly ground)
Rose water
1 teaspoon (For flavoring)
Instructions
1
Begin by preparing the cottage cheese. If you're using fresh cheese, ensure it's well-drained to eliminate any excess moisture.
2
In a large mixing bowl, combine the cottage cheese, sifted plain flour, and cardamom powder. Knead the mixture until it forms a smooth, pliable dough without lumps.
3
Divide the dough into equal portions, about the size of a small marble, and gently roll them into smooth balls (rasgullas). Make sure they are uniform in size for even cooking.
4
In a heavy-bottomed pot, combine the sugar and water to create a thin syrup. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar is fully dissolved.
5
Once the syrup is boiling, carefully drop the shaped rasgullas into the pot. Ensure they are evenly spaced to give them room to expand.
6
Allow the rasgullas to cook in the boiling syrup for about 10 minutes. It's important to sprinkle a small amount of water over the syrup every couple of minutes to maintain a gentle boil and prevent the syrup from becoming too thick.
7
After 10 minutes, remove the pot from the heat and let the rasgullas cool in the syrup. This will allow them to absorb more flavor.
8
Once cooled, add the rose water for a fragrant finish and give it a gentle stir.
9
Transfer the rasgullas and syrup to a container and refrigerate. These delightful sweets must be served chilled for the best flavor and texture.
10
Enjoy your homemade Rasgullas!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rasgulla?
Rasgulla is a traditional Indian dessert consisting of soft, spongy, and syrupy balls made from cottage cheese.
Where does Rasgulla originate from?
This authentic dessert originates from the state of West Bengal in India.
How many servings does this recipe provide?
This recipe yields a batch that serves four people.
What are the primary ingredients needed?
The main ingredients are cottage cheese, sugar, water, plain flour, cardamom powder, and rose water.
How much cottage cheese is required?
You will need 500 grams of cottage cheese for this recipe.
What is the first step in preparing the cottage cheese?
Ensure the cottage cheese is well-drained to eliminate any excess moisture before starting.
How much sugar is used for the syrup?
The recipe calls for 250 grams of granulated sugar.
How much water is needed for the sugar syrup?
You need 250 ml of room temperature water to create the syrup.
Why is plain flour added to the dough?
A small amount of sifted plain flour helps bind the cottage cheese into a smooth, pliable dough.
How much cardamom powder is used?
The recipe requires one teaspoon of freshly ground cardamom powder.
How do I knead the dough?
Combine the cheese, flour, and cardamom and knead until the mixture is smooth and free of lumps.
What size should the rasgulla balls be?
The dough should be divided into equal portions about the size of a small marble.
Why is uniform sizing important?
Uniform size ensures that all the rasgullas cook evenly at the same time.
How is the sugar syrup prepared?
Combine sugar and water in a heavy-bottomed pot and bring to a boil until the sugar dissolves.
How long do the rasgullas need to cook in the syrup?
They should be cooked in the boiling syrup for approximately 10 minutes.
Why should I sprinkle water over the syrup while boiling?
Sprinkling water every couple of minutes maintains a gentle boil and prevents the syrup from thickening too much.
When should I add the rose water?
Add the rose water once the pot has been removed from the heat and the rasgullas have cooled in the syrup.
How much rose water should be used?
Use one teaspoon of rose water for a fragrant finish.
Should Rasgullas be served warm or cold?
For the best flavor and texture, Rasgullas must be served chilled.
How do I store the finished Rasgullas?
Transfer them with their syrup to a container and keep them in the refrigerator.
What is the category of this recipe?
This recipe is categorized as a Dessert.
Is this a traditional recipe?
Yes, it is an authentic and traditional recipe for Indian Rasgulla.
What type of pot is best for this recipe?
A heavy-bottomed pot is recommended for boiling the sugar syrup.
How many total ingredients are used?
There are 6 total ingredients used in this recipe.
Can I use fresh cheese?
Yes, fresh cheese is ideal as long as it is well-drained.
What should the consistency of the dough be?
The dough should be smooth and pliable without any lumps.
What is the purpose of letting them cool in the syrup?
Allowing them to cool in the syrup helps the rasgullas absorb more flavor.
How do I ensure the rasgullas expand properly?
Ensure they are evenly spaced when dropped into the boiling syrup to give them room to expand.
What flavor profiles are present in this dessert?
The dessert is characterized by the sweetness of sugar and the fragrant notes of cardamom and rose water.
Is the plain flour sifted?
Yes, the recipe specifies using one teaspoon of sifted plain flour.