For all those who don’t know and couldn’t guess; I hail from Darjeeling, West Bengal, a tiny hill-station with a major history and a blinding fame of producing the most fragrant and the richest tea in the entire Indian sub-continent. Yes, Darjeeling tea is what I am talking about. Also, owing to the sheer lack of patience as this is going to be my concluding praise about my home town, it also bags the credit of having the highest-railway station in India, at Ghum, at an altitude of 2225.7 metres (7407 ft).
West Bengal is famous for intellectuals, artists, great-men, culture, cuisines and (coughs) women! “Bengalis”, as we are called, are supposedly intelligent people, though, I second the motion that intellectualism has nothing to do with wearing a khadi kurta, a tattered jeans and dangling a handloom bag with a foul-smelling, fully lit “charminar” cigarette hanging loose from the lips like it was the brain. To me its rather like, lets say, Armani displaying a spring-summer collection with the theme, “Intellectualism”. If you see someone like this, dont get carried away by the thought that he is intellectual. This is really not Bengal’s trademark.
This post is about rasgulla or “Roshogolla”, a famous sweet of West Bengal! Curse me, I like to write. A “durga pujo” special nee all time special, this just one base act as a basic base for an array of lip-smacking Bengali sweets. Make and surprise. Here is the rasgulla recipe
What went in the mixer:
Milk 1 liter
Lemon Juice 1 tbsp
Rose water 2tbsp
3 cups water
2 cups sugar
This is how
Step 1: Making the cottage cheese
Heat the milk in a pan and allow it to boil. When it starts to boil, add lemon juice. You can instantly see the milk fat leaving the water and forming a lump. This is cottage cheese. After the cheese has left all the water, strain it in a cheese cloth and let it cool.
Step 2: Preparing the sugar syrup
Prepare the sugar syrup by dissolving 2 cups of sugar in 3 cups of water in a thick pan or pressure cooker and let it reach a syrupy consistency.
Step 3: Kneading the cheese into marble sized balls
Knead the cottage cheese and roll marble sized balls. Release it in the boiling sugar syrup.
Step 4: The rasgullas
Wait for them to increase double in size. Once done, you’ll be able to tell by pressing a rasgulla. If it returns to its double size, it’s done. You can also do this in a pressure cooker.
In a pressure cooker, you’ll need to cook it for about 8-10 minutes with whistle.
Serve chilled, though I like it hot!