Randy Chandler
Rasgulla is a popular Indian dessert, especially in Bengal, and is often served during Diwali. It is made of cooked cheese balls in scented sugar syrup. While traditionally, homemade paneer is used, ricotta cheese can be used as a substitute. To make rasgulla with ricotta cheese, you will need to mix the ricotta cheese with sugar and bake the mixture. Then, add the baked ricotta cheese to the sugar syrup and refrigerate. The result is a spongy, melt-in-your-mouth dessert that is not overly sweet.
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What You'll Learn
Preparing the ricotta cheese
To make the ricotta cheese from scratch, begin by heating milk in a deep-bottomed pot on medium heat, stirring frequently to prevent it from sticking to the bottom. Line a strainer with a cheese or muslin cloth. Once the milk reaches a boil, add lemon juice, starting with two tablespoons. If the milk does not start to curdle, add a little more lemon juice. Turn off the heat and let the mixture sit for five minutes. Pour the curdled milk through the cheese/muslin cloth. Gather the sides of the cloth and rinse the cheese under running water to remove the lemon taste. Tie the ends of the cloth and squeeze out the excess water. Hang the cloth for about 30 minutes until all the liquid has drained out. The cheese should be moist but not too dry.
For store-bought ricotta cheese, it is important to knead the cheese until it forms a smooth dough. This step is crucial in achieving the desired texture for the rasgulla. Form the dough into equal-sized balls, ensuring they are smooth and free of cracks.
Once the ricotta cheese is prepared, it can be combined with sugar and baked to create the malai, or flattened balls, for the rasgulla.
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Making the sugar syrup
To make the sugar syrup for your rasgulla, you will need sugar, water, and cardamom. Some recipes also call for rose water to be added to the syrup.
Begin by adding water and sugar to a pressure cooker and allowing the sugar to melt. You can also add cardamom pods to the syrup to add warmth to the flavour. If you would like to add rose water, do so now. Bring the syrup to a boil.
Once the syrup is boiling, gently add the rasgulla balls. Cover the pan and cook for 10-11 minutes or until the balls have doubled in size. Do not remove the cover during this time.
When the rasgullas have doubled in size, turn off the heat and leave the cover on. Wait until the rasgullas have cooled to room temperature before removing the lid and serving.
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Shaping the rasgulla balls
To shape the rasgulla balls, you must first knead the cheese or chenna for 7 to 10 minutes until it becomes a smooth dough with no cracks. Make sure that your ricotta is not salty, and if it is soggy, put it in a cheesecloth and squeeze out the excess water. You can also blend the ricotta with the paneer, rava, and all-purpose flour to create a semi-creamy mixture.
Once you have a smooth dough, you can start forming the balls. Make equal-sized chenna balls between your palms, ensuring they are smooth and have no cracks. The balls should be small, about 1-inch in diameter, and you should be able to make about 30 rasgullas with this mixture.
After shaping all the balls, set them aside while you prepare the sugar syrup. It is important to note that the balls should be cooked in the syrup immediately after shaping to prevent them from drying out and cracking.
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Cooking the rasgullas
To cook the rasgullas, start by making a smooth dough by kneading the cheese or chenna for 7 to 10 minutes. Make sure the dough is free of cracks and has a smooth texture to prevent the rasgullas from breaking later when cooking in the syrup. Next, form equal-sized balls from the dough, ensuring they are smooth and crack-free.
Prepare a sugar syrup by boiling water and sugar in a saucepan for 3 minutes. You can also add cardamom pods to the syrup for added flavour. Once the syrup is ready, gently add the rasgulla balls. Cover the pan and maintain a medium-high heat. Cook the rasgullas for 10 to 11 minutes or until they double in size. Do not remove the cover during this process.
Once the rasgullas have doubled in size, turn off the heat and keep the cover on. Allow the rasgullas to cool to room temperature before removing the lid. Finally, serve the rasgullas chilled, garnished with saffron strands and chopped nuts such as pistachios and almonds. You can also add a few drops of rose water to the syrup for additional flavour.
Note: It is important to use whole milk to make the rasgullas, and you can add heavy cream to make them richer. Lemon juice or white vinegar is also needed to curdle the milk and form the cheese base.
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Serving and garnishing
Rasgulla is a popular Indian dessert, especially in Bengal, and is often served during Diwali. The dessert consists of spongy, fluffy, smooth, silky, and creamy cheese balls soaked in a sugar syrup.
Once the rasgullas are ready, they can be served in a variety of ways. Here are some options:
- Transfer the rasgullas to a serving bowl and pour the remaining sugar syrup over them.
- Garnish with a few strands of saffron and chopped nuts like pistachios and almonds.
- For a more indulgent presentation, add a dollop of whipped cream or ice cream on top of the rasgullas before serving.
- Serve the rasgullas chilled, garnished with saffron strands, and with a side of Mishti Doi (sweetened yoghurt with jaggery set in a clay pot).
- For a more authentic experience, serve the rasgullas in earthen clay pots.
- If you prefer your desserts less sweet, squeeze out the excess syrup before serving.
The key to a beautiful presentation is to ensure the rasgullas are smooth and have no cracks. The saffron and nuts add a pop of colour and texture to the dish, making it more inviting.
Enjoy your delicious and visually appealing dessert!
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Frequently asked questions
You will need ricotta cheese, milk, vinegar, water, sugar, cardamom, rose water, all-purpose flour, and rava/cream of wheat.
First, boil milk in a deep-bottomed pot and add vinegar to curdle the milk. Drain the liquid and wash the paneer in cold water. Drain the paneer in a cotton cloth and squeeze out the excess water. Then, blend the paneer with ricotta cheese, rava, and all-purpose flour. Finally, form the mixture into smooth balls.
Add water and sugar to a saucepan and boil until the sugar melts. You can add cardamom, rose water, or saffron to flavour the syrup.
Add the rasgulla balls to the syrup and boil for 10-11 minutes or until the balls double in size. Then, turn off the heat and let the rasgulla cool to room temperature before serving.
