Introduction:

The origins of Rasgulla, a traditional Indian sweetmeat, are debated by historians and some claim it originated in different regions:

Odisha:
According to some historians, the precursor to rasgulla was kheer mohan, which was invented in Odisha and offered to the deities at the Jagannath Temple in Puri in the 15th century. It may have later evolved into the Pahala rasgulla. In 2019, the Odisha Small Industries Corp. Ltd. was awarded a Geographical Indication (GI) tag for its version of rasgulla, which they say is soft, juicy, and non-chewy.

West Bengal:
Others claim that rasgulla was invented in Bangladesh around the 17th century and popularized in West Bengal by Nabin Chandra Das in 1868. In 2015, West Bengal also applied for a GI status for rasgulla. In 1930, Das’s son Krishna Chandra Das introduced vacuum packing, which made canned rasgullas available and popular outside of Kolkata and India.

It’s a popular Indian sweet, is mainly associated with the states of West Bengal and Odisha. West Bengal, especially the city of Kolkata, is known for its soft and spongy type of rasgulla, often referred to as “Bengali rasgulla”.

The first Bengali rasgulla is credited to Nobin Chandra Das who created the sweet in his Bagbazar shop.

In 1868, Nobin Chandra modified the original recipe of “Rasgulla” that increased the shelf life of the sweet. This was to be his arguably most significant creation. It was a popular sweet of his time which was affordable across all economic segments of society.

In 1930, the introduction of vacuum packing by Nobin Chandra’s son Krishna Chandra Das led to the availability of canned Rasgullas, which made the dessert popular outside Kolkata, and subsequently, outside India. Krishna Chandra’s son Sarada Charan Das established the K.C. Das Pvt Ltd company in 1946.

• Course After Meal
• Cuisine Indian

• Servings 8-10
• Author Gourob & Sudip

Curdled Milk Making:

Ingredients-

• 1 liter of Fresh Milk
• 4 tbsp of Vinegar or Lemon Juice

Instructions-

1. Take vinegar or lemon juice in a bowl and mix equal amount of water with it.

2. Take one liter of milk in a pot and put it in the oven. As soon as the milk boils, remove it from the heat with vinegar or lemon juice.

3. When the curd and water separate, immediately pour the milk into a cloth or strainer. Then keep it in the open air for six to seven hours.

4. After six to seven hours pour the milk into a large bowl. Then stir the milk inside the pot for four to five minutes.

5. After draining the curdled milk, keep them in a cool place or in the refrigerator.

● Fresh chaana (curdled milk) are delicious to eat. Sweets such as Sandesh, Gulab Jamun etc. are made with curdled milk. Half a cup of curdled milk is obtained from one liter of milk. Cheese can be made with curdled milk. We can use this cheese in cooking.

Rasgulla Making:

Ingredients-

• 1 cup Sugar
• 1 liter Fresh Milk
• 1 tsp Flour or Semolina
• 1/4 tsp Cardamom Powder
• 1 tsp Rose Water

Instructions-

1. Make channa (curdled milk) from the fresh milk in the same way as above and spread it in a strainer in the air for 6 to 7 hours.

2. Now boil 3 cups of water with 1 cup of sugar. After the mixture boils, remove the dirt from the top of the sugar syrup with a glove and then reduce the heat of the stove.

3. Now take channa in a bowl and mix well. 1 tsp of flour or semolina, 1 tsp of sugar and cardamom powder. When it is well done, divide the channa into 16-20 pieces and keep them round with the help of your palms.

4. Now drop all the rounded channa at once on the stove. Then increase the heat. After a while the rasgulla will float on top of the syrup. Then dip them in the syrup with a big spoon or sleeve. After dipping them, cover the pot with a lid.

5. After 20 to 25 minutes remove the lid of the pot and take out a rasgulla. Then put water in a bowl and leave the sweets in that bowl. If the size of the rasgulla is correct and it sinks in the water, it should be understood that the sweet is ready. Now take the rasgulla pot off the heat.

6. Now pour the sweets with syrup in a big pot. Put a teaspoon of rose water in it. Leave the pot of in this condition for 7 to 8 hours. After seven to eight hours, serve the rasgulla.