Rasagolla-Rasgulla-Rasogolla-however you write it, if it sounds like one of these then it means this white-colored cheese-sweet immersed in sugar syrup. This is supposed to one of the authentic Oriya sweet that has made its way into the Bengali household and has since been termed as an Oriya-Bengali sweet. Wikipedia has a nice short history about Rasagolla here.
One of my earlier post about Chenna-Poda mentions the Pahala village. Apart from Chenna-poda, the Pahala village cooks are popular for their melt-in-the-mouth freshly made and warm rasagollas. If you are ever travelling between Bhubaneswar and Cuttack (in Orissa, India), don't miss the chance to taste this indigenous sweet.
A quick and easy recipe to make it at home is shown below.
Ingredients (Makes 25-30)
Whole milk - 1 gallon
Lemon juice of 1 lemon
Semolina - 2 tbsp
Sugar - 2.5 cup (syrup)
Water - 5 cup (syrup)
Cardamom - 3-4 (syrup)
Boil milk. Add lemon juice to split the milk and get chenna. Note - Don't let the chenna become hard boiling. Next, make it as dry as possible. Best option is to put it on a cheese-cloth and hang it free. Well, I could not come up with any innovative way to do this. So I just used a strainer and let it stand for a duration of 1-2 hrs. Mash the chenna and semolina with hand till it forms into a soft and smooth wet dough.
Take a pressure cooker. Add the water and sugar together. Mix them. Bring it to a boil. Crush the cardamom and add to this.
Once the sugar mixture boils, make small 2 inch diameter balls and drop them slowly into the syrup. If it holds itself in the syrup, you are good to go. Make similar sized balls with the rest of the chenna. Put the pressure cooker lid on. Cook it on high heat for 6 mins and on medium heat for 5 mins.
Enjoy the warm rasagollas! You can refrigerate them. When ready to eat, put it in the microwave for a few seconds and allure yourself :)