bengali sponge rasgulla recipe /marudhuskitchen - Marudhuskitchen (2024)

FAQs

Why is my rasgulla not spongy? ›

Avoid using milk in tetra packs, skimmed milk or low fat milk as it affects the spongy texture of the rasgullas. The results with pasteurized & hom*ogenized milk is not same always. It depends on the brand of milk. Unpasteurized & non hom*ogenized fresh milk is the best choice.

What is Sponge Rasgulla? Sponge Rasgulla is melt-in-mouth soft paneer ball-shaped dumplings made of chenna / chena (छैना) and then cooked in a light syrup made of sugar. Rasgulla is also known as Rasogolla or Bengali Rasagolla. These rasgullas can also be used in making .

Rasgulla is made with a mixture of Chhena (a type of cheese) and semolina flour. The mixture is initially kneaded into a dough and then divided into small balls and cooked in syrup. Rasgulla is usually preserved in a can with syrup, commonly sold in local retail stores or online shops.

The dessert is pronounced [rɔʃoɡolːa] in Bengali, and pronounced [ɾɔsɔɡola] in Odia and pronounced [rɐsɐɡoːlɐkɐm] in Sanskrit. Rasgulla is derived from the words ras ("juice") and gulla ("ball"). Other names for the dish include rasagulla, rossogolla, roshogolla, rasagola, rasagolla, and rasbhari or rasbari (Nepali).

It has sugar syrup and milk solids. Milk solids cannot be digested by our body and sugar syrup increase glucose content in your body and results in obesity, and affects health. It's a dessert. I hope you're not thinking of eating a rasgulla based diet to lose weight.

Questions: How can we stop Rasgulla from breaking? Answer: Cracks form in Rasgulla only when the dough is not smooth enough. If your Rasgullas have cracks, then knead the dough for another 3-4 minutes to make it cracks-free.

Rosogulla is the most famous rasgulla variant. Originating from West Bengal it has swept the whole globe with its delicious and wholesome taste and size. Trying out rosogulla is a must as nothing can beat this traditional sweet.

Rasgulla is a traditional dish from East India, particularly Bengal and Odisha. This delicacy is mostly made with cottage cheese and sugar, and it is served cold.

You will be surprised to know that the Rasgulla is known as 'Syrup filled roll' in English! And 99% people do not know this name because even today people search it by its Hindi name and most people know it by the same name because from sweets shop to everywhere, this dessert is called by this name.

Birth of Rosogolla

In 1868, Nobin Chandra created "Rossogolla" – which 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.

Who invented sponge rasgulla? ›

It took 3 years of experimentation for Nobin Chandra Das (between 1865 and 1868) to finally develop this unique delicacy called Rasgulla, purely made out of chhana, and bearing the texture and attributes of a sponge.

The first Bengali rasogolla is credited to Nobin Chandra Das who created the sweet in his Bagbazar shop (1868).

Bengali actually has two sibilant sounds - equivalent to sh and s. However, they don't map consistently to the corresponding letters, i.e. শ and ষ do not always map to sh. Likewise স only rarely maps to s. The overwhelming majority of sibilant sounds are indeed sh.

Here are its types, history and top 5 spots in Kolkata. Roshogolla, also spelled as Rasgulla, is one of the most beloved and iconic sweet treats in the Indian state of Bengal. With its spongy texture and sweet syrup, it has captured the hearts of dessert lovers not only in Bengal but across the world.

Because Bengali language does not have unique pronunciation for "b" and "v" (ब and व of Hindi). Both are pronounced like the Hindi ब/b. This is true not just for Bengali, but also for Odia. In fact, this is a feature of Prakrit languages from where modern north Indian languages developed.

After separating the chenna from whey water,squeeze out the extra water from it by hanging it in a muslin cloth for few hours. Because excess moisture can be one of the reasons for breaking. Take out the chenna from the cloth and rub it on a plate continuously for five minutes. This process softens the chenna.

So to correct this, sprinkle 1 to 2 teaspoons of water while kneading. This will add some moisture in the chenna. Some moisture in chenna helps in binding and results in soft rasgulla, but note that too much moisture or water in chenna will ruin it.

Chenna should have the right moisture in it.

- If it is dry then rasgulla become rubbery, chewy and dense. Sometimes they flatten like a disc after cooking.

Using less volume/ depth of syrup

The depth of the syrup should be at least 2 to 2.5 times the diameter of the Chena balls. Decide the volume of sugar syrup depending on the size and depth of the pan. If the syrup is not deep enough, the Rasgullas will remain flat from the bottom.