Rasgulla

“Lots of halla gulla with meetha rasgulla”

Yes, when it’s time for celebration, there is noise and laughter in air and no party is possible without sweets. In sweets rasgulla has no match.

The dish originated in states of Odisha and West Bengal are variously claimed to be the birthplace of the dish.

According to historians of Odisha, the origin of rasgulla was in Puri, as khira mohana, which later unfolded into the Pahala rasgulla. It has been traditionally offered as bhog to goddess Lakshmi at Jagannath Temple, Puri. It is said, Laxmi gets upset because her husband Lord Jagannath goes on a 9-day sojourn (the ratha yatra) without her consent. So, she locks Jai Vijay Dwar, one of the temple gates and prevents his convoy from re-entering the sanctum sanctorum of the temple. To appease her, Jagannath offers her rasgullas. This ritual, known as Bachanika, a part of the "Niladri Bije" (or "Arrival of the God") observance, which marks the return of the Prabhu Jaganath along with his brother Balabhadra and sister Subhadra to the temple after the Ratha Yatra.

And also rasogulla as known in Bengal, is believed to have been introduced in present-day West Bengal in 1868 by a Kolkata-based confectioner named Nobin Chandra Das. But it is believed that Braja Moira had introduced rasgulla in his shop near Calcutta High Court in 1866, two years before Das started selling the dish. It was just popularized by Das.

Now we should proceed to recipe :

Ingredients:

Milk 2 litre

White vinegar ½ cup

Sugar 1 cup

Recipe :

1. Boil milk in thick bottom pan.
2. Mix Vinegar with ¼ cup water.
3. As soon as milk starts boiling pour vinegar-water mixture in it.
4. Boil till chenna gets separated completely.
5. Put muslin cloth on the strainer and strain chenna. Now put this under running tap water for 5 minutes.
6. Now fold the muslin cloth and strain the water from chenna completely.
7. Take this chenna in big bowl and knead it for 30-40 minutes with hand. This will turn into soft dough. Make chenna balls of size as you wish.
8. Heat pressure cooker and put two glass of water and add sugar in it as soon as it starts boiling and make thin sugar syrup.
9. Now put all chenna balls and put the cooker cover but without whistle.
10. Put at medium flame for 15 minutes, now open cooker and take out rasgulla with care as it may get spoiled. Let it cool and put it in refrigerator for some time.
11. Serve hot or chilled as you wish.

Enjoy rasgulla with your dear ones and i will be back with another recipe shortly.

Till then happy cooking yummy mummies!!

[History Reference : https://en.wikipedia.org/wiki/Rasgulla ]