Rasgulla is something of a euphoric sweet that is a white, spongy, and succulent ball of joy. Its origin dates back to the 1860s and has always been quite inseparable from the Bengali personality and with Kolkata.
Did you know there was a bitter feud among Bengal and over the origin of the scrumptious "Rasgulla"? The discussion over the birthplace of the Rasgulla isn't simply just about Bengali and Odia sentiment. The gloating rights may convert into a great business for confectioners in the two states. In any case, this fight came to an end when Bengal got to keep the Geographical Indications (GI) status concurred to 'Banglar Rasgulla.' With changing tastes and evolving palates, we thought we'd give you this unassuming dish some pizazz with a hint of fusion – The Rasgulla Pudding!
For the Chenna:
1-liter full-fat milk
2-3 tbsp of fresh lime juice or vinegar
For the Rasgulla:
1 tsp rose water
1 tsp sugar
For the Sugar Syrup:
1 cup sugar
3 cups water
1/4 tsp cardamom powder (optional)
For the Pudding:
Finely chopped alphonso mango
For the Pudding Base:
2 cups mango ice cream/ Vanilla ice cream
1 cup milk
1/2 tsp rose water
A pinch of saffron
Pistachios, Almonds, Cashews, Dry fruits, etc.
Cardamom powder (optional)
Preparing the Chenna:
In a vessel, bring the milk to a boil. Add lemon juice to it and mix until the milk curdles.
Keep stirring until the whey completely separates. Turn off the heat and strain the Chenna in a cheesecloth.
Wash the Chenna with fresh water to wash away the sourness of the lemon. Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 45 minutes.
Preparing the Rasgulla Balls:
Take the Chenna and break it into a plate and add rose water. Knead the Chenna to make a smooth pliable. (Kneading the Chenna well is very important.)
Knead it till it comes together like a dough. Add a teaspoon of sugar, mix it and start kneading again till you get a smooth dough ball. The whole process takes 8-10 minutes.
After that, divide the dough into equal size small portions and shape each portion into a smooth round ball. The balls should not have any cracks.
Cover all the Chenna balls with a moist muslin cloth so that they don't dry out. Keep them aside.
Preparing the Sugar Syrup:
In a wide vessel, add the sugar and water and allow the sugar to melt.
To the boiling sugar syrup, add cardamom powder. Now reduce the heat to medium flame and gently add the Rasgulla.
Cover with a lid and cook for 15-20 minutes. Every 3 mins, open the lid and just stir the syrup gently.
Then turn off the flame and let them cool completely.
Preparing stuffed Rasgulla for Pudding:
Squeeze the syrup from the cooled Rasgullas and reserve the syrup.
Cut the Rasgullas into halves and scoop out the center portion making a cup. Fill the Rasgulla cups with pomegranate and chopped mangoes. Then place it in a serving dish.
Combine ice cream, milk, rose water, saffron, and 2 tbsp reserved syrup in a blender jar and blend well.
Pour the blended mixture over the prepared Rasgulla cups, top with pistachios, almonds, and cardamom powder, and refrigerate for 10-15 minutes.
Serve it chilled.
We know the process of making the Rasgulla can be a bit overwhelming, probably a little tiring for you after a long day. But, don't you worry, we at Milky Mist have got you covered with our all-new Ready to eat Rasgulla! And yes, they are as good as the ones you get in the streets of Kolkata!