Today i am going to make white “Rasgulla” with sweet syrup .Rasgulla is one of mine and my kid’s favorite sweet. Personally i don’t like Sweets, but really i love this bangali rasgulla just because in this recipe we are going to use light sugar in sugar syrup and no fat ( NO ghee) , So it’s low fat … 🙂 .Rasgullas are available throughout India, Pakistan and Bangladesh, as well as in South Asian grocery stores . Rasgulla became popular under the name Rasbari in Nepal. The spongy white rasgulla is believed to have been introduced in present-day West Bengal in 1868 by a Kolkata-based confectioner named Nobin Chandra Das. Das started making rasgulla by processing the mixture of chhena and semolina in boiling sugar syrup in contrast to the mixture sans semolina in the original rasgulla in his sweet shop located at Sutanuti
His descendants claim that his recipe was an original, but according to another theory, he modified the traditional Odisha rasgulla recipe to produce this less perishable variant. I am not sure about all this claims but i have read so much articles on this topic.
Basically this dish originated in East India in the past. But in the present-day states of West Bengal and Odisha have variously claimed to be the birthplace of this dish. In 2016 , a committee formed by the government of Odisha state and they claimed that the sweet has its roots in Orissa. Officials of the West Bengal government claimed that they have only wished for a Geographical Indications and “There is no conflict with Odisha. But Now West Bengal decided to legally contest Odisha’s move to obtain GI Status In 2015 . The odisha state government constituted three committees to claim over the Rasgulla . The committees submitted their interim report to the government . The people of Odisha celebrated “Rasagola Dibasa” (“Rasgulla Day”) on 30 July to reaffirm Odisha as the place of this dish’s origin. Really its a long history ………….. but believe me ,recipe is not that much complicated .. let start with ingredients and step by step …. 🙂
- 1 lit full cream milk
- 1 cup sugar
- 1 tsp cardamon powder
- 1/2 tsp saffron
- 5 cup water
- 1 tbsp dilute vinegar
Take a big bowl and put the milk for boiling (5 min), Now add vinegar and boil for a minute at medium flame.
Now water and hard milk has separated .Now add some Ice cube . cool it for 10 min.Now squeeze it with cotton cloth or malmal cloth .keep it for 5-6 min .
Now robe it for 15-20 min.Make a soft dough . Take a small part and make a ball if it come clean that means dough is ready. Now make all balls .
Now take pan and add 1 cup sugar and 5 cup water . make a syrup .
After 5-6 min add saffron . and cardamon powder.Cook for 5 min at high flame .Now put all balls in it.Now cook for 8-10min at low flame.Now it looks just double in size.
Do not over cook it. It will be like rubber .Serve it at room temperature or cold .Now Rasgula is ready to eat !!!!!!!!!!!!!!!.