Rasgulla (also known as Roshogolla in Bengali) is one of the most beloved and iconic sweets in India, especially during festivals like Diwali. These soft, spongy, and syrup-soaked cheese balls are a true delight. Made from chhena (fresh paneer or indian cottage cheese), Rasgullas are light, airy, and sweet with a rich syrupy texture.

Here’s how you can make this delicious bengali sweet at home for Diwali!

Ingredients:

For the Chhena (Cottage Cheese):

· Full cream milk – 1 liter

· Lemon juice or vinegar – 2 tablespoons

· Water – 1/4 cup (to dilute the lemon juice or vinegar)

For the sugar Syrup:

· Sugar – 2 cups

· Water – 4 cups

· Cardamom pods – 2 (lightly crushed)

· Saffron strands – A few (optional, for fragrance)

· Rose water or kewra water – 1 teaspoon (optional, for fragrance)

Step-by-Step Instructions:

1. Make the Chhena (Cottage Cheese):

· Boil the milk: In a heavy-bottomed pan, bring 1 liter of full cream milk to a boil over medium heat. Stir occasionally to prevent it from sticking to the bottom.

· Curdle the milk: Once the milk starts to boil, add 2 tablespoons of lemon juice or vinegar diluted with 1/4 cup of water slowly, while stirring continuously. You will see the milk curdling, and the whey will separate from the curds. If needed, add a little more lemon juice or vinegar until the curds fully separate.

· Drain the chhena: Once the milk has curdled, remove the pan from heat. Let it sit for a minute. Now, pour the curdled milk through a cheesecloth or a muslin cloth to drain the whey. You can save the whey for use in other dishes like soups or gravies.

· Rinse the chhena: Rinse the chhena (curds) under cold water to remove any residual lemon or vinegar taste. Then, squeeze out the excess water gently.

· Hang the chhena: Tie the cloth and hang it for about 30 minutes to an hour to drain the remaining water. You should be left with moist but firm chhena.

2. Prepare the Rasgulla Dough:

· Knead the chhena: Once the chhena has drained well, transfer it to a clean surface. Start kneading it gently using your palms for about 8-10 minutes until it becomes soft and smooth. The dough should be smooth and free of cracks.

· Make smooth balls: Divide the kneaded dough into small, equal portions. Roll each portion into smooth, round balls. The size should be about 1 inch in diameter, as the rasgullas will double in size when cooked. Avoid any cracks on the surface to prevent them from breaking while cooking.

3. Prepare the sugar Syrup:

· Make the sugar syrup: In a large saucepan, combine 2 cups of sugar and 4 cups of water. Add the cardamom pods and bring it to a boil over medium heat. Stir until the sugar dissolves completely, and then lower the heat to simmer.

· Add flavor: If you’re using saffron or rose water, add it to the syrup. Simmer the syrup for about 5 minutes until it thickens slightly, but it should remain light and not too viscous.

4. Cook the Rasgullas:

· Add rasgullas to the syrup: Once the syrup is ready, gently drop the chhena balls into the boiling syrup. The rasgullas will expand as they cook, so make sure there is enough space between them in the syrup.

· Cook the rasgullas: Cover the pan with a lid and cook the rasgullas on medium heat for about 15-20 minutes. During this time, the rasgullas will swell up and absorb the syrup. Do not stir the rasgullas as they are delicate and may break. Just occasionally shake the pan gently to ensure even cooking.

· Ensure even cooking: You can test if the rasgullas are done by gently pressing one with your finger. It should bounce back, and the syrup should remain clear.

5. Let the Rasgullas Soak:

· Once the rasgullas are cooked and expanded, remove the pan from the heat. Let the rasgullas sit in the syrup for about 2-3 hours so that they fully absorb the syrup.

Serving Suggestions:

· Serve chilled or at room temperature. Rasgullas taste best when served chilled. Refrigerate them for a couple of hours before serving for a refreshing treat.

· You can garnish the rasgullas with saffron threads, chopped pistachios, or a few rose petals for a festive look.

· Pair with Rabri: Rasgulla is often served with rabri (sweetened condensed milk) during celebrations. This combination adds a rich and creamy texture to the dish.

Tips for Perfect Rasgullas:

1. Chhena Consistency: The consistency of the chhena is crucial. If it's too dry, the rasgullas will not be soft and spongy. If it’s too wet, they might break while cooking. Knead the dough well until smooth and pliable.

2. Cooking Temperature: Keep the syrup at a gentle boil while cooking the rasgullas. Too high heat can cause them to break, while too low heat may result in uneven cooking.

3. Do Not Stir: After adding the rasgullas to the syrup, don’t stir them. Just shake the pan gently if needed to ensure even cooking.

4. Size of Rasgullas: The rasgullas will expand as they cook, so make sure to keep the size small to medium.

Conclusion:

Making Rasgulla at home for Diwali will surely impress your family and guests with its rich taste and soft, spongy texture. This bengali delicacy, when prepared with care, is a perfect addition to your festive sweet spread. With its lightness and fragrant syrup, Rasgulla is sure to bring sweetness and joy to your diwali celebrations! Enjoy!

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