Rasgulla is traditional sweet of Bengal. Rasgulla actually traveled from Orissa to Bengal when the Brahmin cooks who belonged to Orissa were employed to Bengali families. The Rasgulla which we eat now is not the exact recipe of Orissa, but it is invented by a confectioner in Kolkata named Nobin Das. Nobin Das modified the sweet and it took the shape of being spongier and remained non perishable for a long time without becoming stale. Slowly the next generation son of Nobin Das worked a little extra, he canned the sweets which resulted in the widespread availability of sweets even across India. It is now available in other countries like Pakistan,Bangladesh , united Kingdom and America.
For Chenna/ Paneer
- 1 Litre cows milk
- 2 Tbsp Lemon juice
- 1 Cup water
For Sugar Syrup:
- 1 1/2 Cup Sugar
- 8 Cups Water
- Firstly in a thick bottomed pan add 1 litre milk.
- Stir occasionally and get to boil.
- Now add lemon juice and stir well.
- Add more lemon juice and stir till milk curdles completely.
- Now drain the curdled milk into a handkerchief.
- Pour a cup of water and clean the paneer as it has lemon juice in it.
- Bring it together and squeeze of excess water.
- Wait for 30 mins or till all the water drains of completely.
- After 30 mins, knead the paneer.
- Knead the paneer till it turns out smooth without any grains of milk.
- Now make small balls of paneer and keep aside.
- In a deep vessel take 1 1/2 cup of sugar.
- Add 8 glasses of water stir well.
- Boil the syrup for 10 mins on medium flame.
- Now add the prepared paneer balls into boiling sugar syrup.
- Cover and boil for 15 mins, the paneer balls will become double in size.
- Now keep aside till it cools completely and then refrigerate.
- Finally serve Rasgulla chilled or at room temperature. You can garnish with saffron strands.