Rasagolla Bites
Rasagolla, a revered sweet delicacy across India, has a rich history that many believe originated in the Odisha state. Traditionally crafted using milk and sugar, these soft, syrupy balls gained prominence and affection, not just in India, but worldwide. Today, we are recreating this classic in bite-sized portions.
Ingredients
- Milk - 1 liter
- Lemon Juice - 4 tablespoons
- Sugar - 1.5 cups
- Water - 4 cups
- Rose Water (optional) - 2 teaspoons
Preparation
Start by boiling the milk in a large pan. Stir occasionally to ensure it doesn't stick. Once the milk reaches a boil, remove it from heat and add lemon juice, stirring gently. The milk will curdle, separating into whey and chhena (curds).
Straining the Chhena
Place a muslin cloth over a colander and gently pour the curdled milk. Rinse with cold water to remove the lemony taste. Gather the cloth edges and squeeze excess water gently. Leave it hung over a tap or placed on a sieve for about 30 minutes to drain completely.
Kneading the Chhena
Empty the chhena onto a plate and knead it softly with your palm for about 7-8 minutes. The chhena should turn smooth and should form a dough-like consistency.
Cooking Process
- Divide the dough into small portions and roll them into bite-sized balls. Ensure there are no cracks.
- In a large pot, mix sugar and water and bring to a boil, stirring to dissolve the sugar.
- Carefully drop the chhena balls into the boiling syrup. Cover and cook on medium heat for about 10-12 minutes. Set a cooking timer to keep track.
- Add rose water to the syrup for a fragrant touch as the bites cook.
Resting the Rasagolla Bites
Once done, allow the rasagolla bites to cool in the syrup at room temperature, absorbing the sweetness.
Serving Suggestions
Transfer into a serving dish and chill in the refrigerator if desired. These milk-based bites are best enjoyed cold.