Monday, August 25, 2008


A famous dessert popular among the people of orissa and west bengal. As the taste and its texture and simplicity advanced, it has caught the people of India and the rest of the world with a sweet tooth. There are other desserts which are variations that are made from rasgulla, as rasmalai, cham cham and many others.
Milk 5 cups
Lemon juice or vinegar 2Tbsp
Sugar 2cups
Water 5cups
1. Place milk in a clean pan.
2. Bring to a boil.
3. Add lemon juice or vinegar diluted with 1Tbsp of water.
4. Let the milk curdle, wait until you see the milk solids have been seperated from the water.
5. Strain through a cheesecloth and pour cold running water to release the lime flavor.
6. Drain out all the water from the milk solids, by squeezing the cheecloth tightly.
7. Take the milk solids off the cheesecloth and work it with the flat of your palm, until it gets soft.
8. Make 15 small equal size balls. (Don't be surprised if the balls look small, it will grow in size once cooked)
9. Pour the 5 cups water into a pressure cooker, add the sugar and bring to a boil make sure all the sugar is melted in the bottom.
10. Add the balls that were made from the milk solids to the sugar syrup.
11. Cover with the lid of the pressure cooker and place the stopper for blocking the steam from escaping.
12. Wait for the stopper to release the first pressure, and reduce the flame to low and let cook for 5 minutes.
13. After 5 minutes cool the pressure cooker under running water.
14. Remove the lid and transfer the rasgulla and the syrup to a container to cool.
I would suggest to pour rose water the sugar syrup to give a distinctive flavor.
It is a great favourite with children and elders and will be enjoyed in all occasions.


Anonymous said...

I originally am from Kendrapara town, only 30 minutes away from the best rasgola market in the world, Salepur. They are divine - home of the original rasgolas. I have lived in Canada for 20 years now but every single day I crave for the Bikalananda Kar's Salepur rasgola.

Anonymous said...

I sympathise with you. If you've tasted those rasgollas once, you are addicted to them. They are really very tasty.

Anonymous said...


K. C. Das website:

According to the K. C. Das website itself, friends of this supposed culinary Einstein advised him to patent his famous creation, the rasgulla.

According the website: “Contrary to the advice of his friends and admirers to take out patents, he taught the intricacies of Rossogolla-making to numerous sweetmeat makers.

Except that there was no patent law in India those days! The first ever legislation to protect intellectual property law had just been introduced in India! It was Act VI of 1856 on Protection of Inventions. It granted “exclusive privileges” to the inventor. The legislation was designed only to safeguard British colonial interests. Not surprisingly, the first petition was filed by an Englishman – a certain civil engineer by the name of George Alfred DePenning for his invention, “An Efficient Punkah Pulling Machine”. Mr. Pennington went on to file the second and the fourth petitions too.

The first real patent law enacted in India was the Indian Patents and Designs Act 1911. Even this law was to safeguard British colonial interests and not meant to protect Indian inventors. Following independence, the government of India enacted the first truly Indian patent act, the Indian Patents Act of 1970. This was the first patent law designed to protect the likes of Indian inventors such as Nobin Das. It was a century after the K. C. Das website claims Nobin Das tried to patent the rasgulla.

To claim that way back in 1858, Nobin Das & Co. thought about patenting the rasgulla proves that the entire story is a utter nonsense concocted by the K. C. Das website!