Rasgulla

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

Flour 2tbsp

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!

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2 thoughts on “Rasgulla

  1. I really wouldn’t have guessed where you were from, but that’s because of my lack of geographical and cultural knowledge of India. But of course I know about Drajeeling tea, and I also looked at a map and see that you are nestled in between Nepal and Bhutan. Those mountains you have talked about must indeed be very grand…! I would love to travel to India at some time in my life, and although I’ve never visited Bengal I’ve read novels set in the state and written by authors who live there. I adore novels written (in English of course) by your ‘intellectuals’!

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    • You do! That’s splendid. Actually, i musn’t be surprised as I have studied everything starting Thomas Hardy to contemporary Sue Townsend! Of course not to miss the 18th century romantic poets who is still my favorite. Honestly, Bengal did cradle some great men of all times like every other state and country. And Bengal specially owes its architectural and cultural pattern to the British who made ‘Calcutta’ their head quarters and colonized Bengal. In fact, the way that takes me home was built by British engineers way back in the 19th century which was then called, “the cart road”. It still retains its name with just a small addition: It is now called the Hill Cart Road 🙂 Come to India. You will like it. Its deep, just like Britain, ignoring the superficiality.

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