Rashogolla/Sweet Cheese Ball

Rashogolla(the way most Bong would pronounce) is prepared by kneading soft cheese with little flour or semolina and cooked in the light sugar syrup. If you taste one its divine taste would  surely leave you craving for more. It is believed a confectioner from Phulia district of Nadia named Haradhan Maira first introduced Rashogolla. He passed the recipe to Nabin Ch.Das, a Kolkata based confectioner who perfected the recipe for its longer self  life. He also earned the sobriquet "Raoshogolla’s Columbus". His son, Krishna Chandra Das first introduced vacuum-sealed canned Rashogolla. Gradually Rashogolla popularized by Bengalis all over India and abroad.

Making the best quality Rashogolla is a fine art and a prolonged journey which needs patience and care. Trust me, there is no easy way to make it. If you have time end result is incredible. I was inspired by two of my friends, Shamitadi and Purnimadi who make perfect Rashogolla in the Bay Area. They shared useful tips with me. It is not that difficult to make but tricky. After so many trials and errors finally I am able to make this delectable sweet. My Rashogolla's texture is in between soft and spongy. It's almost two decades I have been making  Rashogolla still I keep my finger crossed during the whole Rashogolla making process. See pictures below. 

Ingredients for Rashogolla:
1/2 gallon of 2%milk
1/3 cup white distilled vinegar(US standard 8oz. cup)
1 1/2 tbsp all purpose flour 
3 1/2 cups white sugar
8 cups water 

Special equipment:
Heavy bottom wide pan with the lid
Microwave safe glass bowl
Food processor
Medium spoon 
Cheese cloth
Strainer

Cooking level: 
Medium

Make the chhana: 
I always use 2% milk. There is no need to use whole milk. But never use 1% or fat free milk otherwise Rashogolla will be hard and chewy. Boil the milk in a heavy bottom pan and stir occasionally with a wooden spoon so the milk doesn't stick to the bottom. You can boil in a microwave safe big glass bowl in the microwave. It takes about 18-20minutes. I prefer to boil in the microwave. When it begins to boil remove the bowl from the microwave. Be careful, bowl would be very hot. Make sure to use oven mitts. Slowly pour vinegar over the boiling milk. Stir very gently with a spoon. Place cheese cloth on the strainer. The moment  milk gets curdled separating the whey  from the channa, strain it and rinse the chhanna with cold water for 2-3minutes or until it becomes completely cool. This stops cooking process, makes chhana soft and washes off vinegary smell from the chhana. Tie up of the edges of the cheese cloth. Hang it at least 4-5hours until all the liquid drains from the chhana. See step by step pictures below.

Make the sugar syrup: 
Add 3 1/2cups sugar and 8 cups water in a deep wide heavy bottom pan. Let it boil in medium high heat. Taste the syrup and adjust sweetness level to your own preference. 

Make the Rashogolla:
Knead chhana with flour to a smooth texture. I use food processor for convenience. But you can knead chhana by hand for 5-6 minutes just like roti dough. Chhana must be very smooth and soft but it won't be sticky. Divide chana into 20 equal parts and roll them to smooth and round balls between your palms. The moment syrup comes to a full rolling boil, drop the balls one after another. Cover with a lid. Within 5-6 minutes rashogolla will expand. They become more than double of their size after boiling, then shrink back little bit when stops cooking. Take off the lid if syrup is over flowing. Let it boil on medium/high flame for 25 minutes. Remove from the heat and let it cool completely. Refrigerate them for 3-4 hours and serve chilled or room temperature as you like. Enjoy!

                                                                       

 

                         

Happy Cooking!