7 Steps to Make Soft Homemade Rasgulla for Tagore Jayanti

This Tagore Jayanti, we’re here to simplify the preparations for you. You already have a lot on your mind, from guest list to food and beverages to serve and from choosing which of Tagore’s works to highlight to decorating your party venue in the correct way. After all, you want this to be a gathering to remember for years to come. Let us take over the worry of the desserts.

Bengal is the land of soft, gentle desserts and of chhena. So we thought we could take you through this homemade rasgulla recipe. Rasgulla, or roshogolla as its fondly called in Bengal, is a soft, juicy dessert made from fresh chenna (curdled milk solids) and cooked in sugar syrup. It’s airy, light, and has a strong nostalgic element to it. It is said that Tagore himself adored sweets, and one can easily imagine him dipping a spoon into a bowl of cool rasgullas on a warm summer afternoon.

It’s quick and easy to make. Just follow these simple 7 steps and you’re good to go. We chose this dessert because it’s every Bengali’s favorite and brings up special childhood memories for all. Serving a bowl of soft, spongy rasgullas, dripping with syrup, is going to make the memories flow and make each guest feel a sense of warmth and familiarity. It's sure to make your even a hit. Though it looks simple, making it takes precision, patience, and a lot of love. Here’s how you go about it:

Step 1: Prepare the chenna

Ingredients:

• 1 litre full-fat milk
• 3 tablespoons lemon juice or vinegar
• Ice cubes or cold water

Boil the milk in a heavy-bottomed pan. As it rises, add the lemon juice or vinegar and stir gently. The milk will curdle, separating into chenna and whey. Turn off the heat and add ice or cold water to stop the cooking. Drain through a muslin cloth and rinse to remove any sourness. Hang the chenna for 30 minutes to drain excess water. But the chenna must remain moist, so don’t let it hang for longer.

Step 2: Knead the chenna

Place the chenna on a clean plate. Gently knead it with the heel of your palm for 10 minutes, until it becomes smooth and starts releasing a bit of oil. The texture should be soft, pliable, and slightly glossy.

Step 3: Shape the balls

Divide the chenna into equal portions and roll into smooth balls without cracks. You should get around 15 rasgullas from 1 litre of milk.

Step 4: Prepare the sugar syrup

Ingredients:

• 5 cups sugar
• 4 cups water
• A few cardamom pods (optional, for fragrance)

In a wide, deep pan, bring the sugar and water to a boil. Add cardamom pods if you like. The syrup should be light and clear, not thick. Keep it boiling as you move to the next step.

Step 5: Cook the rasgullas

Gently add the chenna balls to the boiling syrup. Cover with a lid and let them cook on high heat for 5 minutes. Then reduce to medium and cook for another 10 minutes. The rasgullas will puff up. Do not open the lid frequently -- let them rise peacefully. After cooking, let them sit in the syrup as it cools. They will continue to absorb the sweetness.

Step 6: Cool and rest

Rasgullas taste best when they’ve had time to rest. Transfer them along with the syrup to a bowl and let them chill in the fridge for at least 4 hours, or overnight if you have the time. For this reason, making rasgullas requires some preplanning. As it sits in the fridge, the texture improves, and the flavor deepens.

Step 7: Serve

Serve your rasgullas in little bowls, garnished with a single rose petal or a touch of saffron. Offer them to your guests after an afternoon of poetry. On Tagore Jayanti, let every bite be a tribute.

Tips:

• Use full-fat milk for richer chenna, although you can make it with half and half as well.
• How you’re kneading is important. Don’t rush the texture. Be gentle. You should be able to feel the texture change in between your fingers.
• Maintain the boiling syrup by stirring constantly. The cooking process needs heat and movement. Don’t let it sit still, or it will start to stick and burn.
• If the rasgullas turn rubbery, they may have been overcooked. So be gentle and keep a sharp eye on them.