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The dish's story
A heritage Kolkata sweet house descended from Nobin Chandra Das, credited with popularizing the spongy rasgulla and pioneering canned rasgulla; renowned for rasgulla and sandesh.
📋 Wikipedia🍴 Traditional Bengali recipe — K.C. Das
📋 recipe source: Manjula's KitchenIngredients
- • whole milk 4 cups
- • lemon juice 1/4 cup
- • sugar 1 1/2 cups
- • water 4 1/2 cups
Method
- 1 Mix the lemon juice into 1/2 cup hot water and set aside.
- 2 Bring the milk to a boil over medium heat, stirring occasionally, then gradually add the lemon water while stirring gently until the milk curdles into chhena.
- 3 Turn off the heat and drain through a cheesecloth-lined strainer; rinse the curds under cold water to remove sourness and squeeze out the whey.
- 4 Press the wrapped chhena under a weight about 1 hour to remove excess moisture.
- 5 Knead the chhena on a clean surface 3-4 minutes until smooth, then divide into 12 portions and roll into smooth crack-free balls.
- 6 Bring the sugar and water to a boil in a wide pot or pressure cooker, add the balls and cover.
- 7 Once steaming, cook about 7 minutes (they will roughly double in size), then let cool and serve chilled in the syrup.