Sponge Rasgulla: A Delightful Bengali Sweet Treat

What is Rasgulla?

Rasgulla is a syrupy dessert made from freshly prepared chhena (Indian cottage cheese) and semolina, boiled in a light sugar syrup. This classic sweet is characterized by its melt-in-the-mouth softness, making it a favorite in Indian households and on festive occasions.

A Peek into its Origins

The origins of Rasgulla can be traced back to the kitchens of West Bengal, though Odisha also claims its invention with a slightly different recipe. Regardless of its history, Rasgulla has earned its place in global dessert culture, recognized for its subtle flavors and delightful texture.

How to Make Perfect Sponge Rasgulla

Ingredients:

• 1 liter full-cream milk
• 2 tablespoons lemon juice (or vinegar)
• 1 teaspoon semolina (optional)
• 1 cup sugar
• 4 cups water
• 2-3 cardamom pods (optional, for aroma)

Steps:

1. Prepare the Chhena (Cottage Cheese): Boil the milk and slowly add lemon juice, stirring until the milk curdles. Strain the curdled milk using a muslin cloth to separate the whey from the chhena. Wash the chhena thoroughly under cold water to remove the lemony taste. Hang the chhena for 30 minutes to remove excess water.
2. Knead the Chhena: Transfer the chhena to a plate and knead it for about 10 minutes until it becomes smooth and free of lumps. Add a pinch of semolina for better binding (optional). Roll the mixture into small, smooth balls without cracks.
3. Prepare the Sugar Syrup: In a large pot, boil water and sugar. Add cardamom pods for added flavor. Drop the chhena balls into the boiling syrup, ensuring there’s enough space for them to expand.
4. Cook the Rasgullas: Cover and cook the Rasgullas on medium heat for 15-20 minutes. They will double in size as they cook.
5. Cool and Serve: Allow the Rasgullas to cool in the syrup. For best results, refrigerate and serve chilled.

Why is Sponge Rasgulla So Popular?

The unique texture of Sponge Rasgulla, combined with its light syrup, makes it a refreshing dessert. Whether enjoyed after a spicy meal or as a standalone treat, it leaves you craving for more.

Tips for Making Perfect Rasgullas

• Always use fresh, full-cream milk for rich, soft Rasgullas.
• Kneading the chhena thoroughly is key to achieving the spongy texture.
• Ensure the syrup is boiling when you add the chhena balls; this helps them expand properly.