The Odiya Rasagolla

With great obeisance, I humbly place this dish at Your lotus feet, O Maa Laxmi. 

 

Rasagolla, the sweet dish which Lord Jagannatha had offered to his consort, Maa Laxmi, as a peace offering.
As per legend, Goddess Laxmi was upset with Her husband as He had left their abode without Her consent. This was the time when He was out on the rath yatra, along with his brother Lord Balabhadra and sister, Devi Subhadra.

After nine days, when they return to the temple, Goddess Laxmi does not allow them to enter inside the premises and keeps the door shut. She and Lord Jagannatha, then engage in a battle of words. An angry Maa Laxmi taunts them while Lord Jagannatha lovingly tries to reason and persuade Her to open the door stating tiredness. She even instructs her friends to not allow them inside. 

This divine argument, known as Laxmi-Narayana Bachanika, is concluded with Lord Jagannatha offering rasagolla - chenna (cottage cheese) balls immersed in sugar syrup. 

It is then that Goddess Laxmi allows them to re-enter their abode.

This ritual of offering Rasagolla is still kept prevalent in Puri, and after the nine day long rath yatra, the dieties of Lord Jagannatha, Lord Balabhadra and Devi Subhadra are taken inside the temple premises only after an offering of rasagolla's to Maa Laxmi. This day has since been known as Niladri Bije and marks the end of ratha yatra for that particular year.

And since 2015, the last day of ratha yatra or Niladri Bije of each year, is dedicated to this mouth - watering sweet and is celebrated as Rasagolla day.

Since times immemorial, rasagolla has been an quintessential part of Odisha, for both The Divine Lords as well as us- the mere mortals. This sweet dish is still offered as part of the daily bhog or offering to the dieties in Puri Jagannatha temple. 

Over time, this little spongy ball has picked up quite a number of nick names namely rasogolla, rasgulla, rashgola and rasbari among the many, and crossed geographical boundaries.

In a pan boil the milk. Keep stirring so as not to let the milk stick to the base of the pot as well prevent any fat from separating away.

 

As the milk starts to boil, add the vinegar/ lemon. As the milk starts to curdle, switch off flame.
Pour the curdled milk into a cheesecloth and discard the whey. Wash the chenna (while in the cheesecloth) with water so as to remove any sourness as well as smell of vinegar/ lemon.
Squeeze lightly and drain out most of the water content. Do not squeeze too much for this will lead to the chenna drying out. Let it hang for about 30 minutes to ensure the removal of any leftover whey.

After 30 minutes, knead the chenna with your palms, for around 5 minutes.

The final dough should not be too grainy nor watery, but soft and smooth.

Pinch out small portions and make smooth round balls.

Preferably in a wide bottom pot, boil water and sugar, till all the sugar melts. Add cardamom and let it bubble for a good 10 minutes.

Add the chenna balls into the boiling water. As these balls will puff up, make sure not to overcrowd with too many balls at a time. Cover the pot and let it boil. After about 8 minutes, flip the rasagolla's carefully. Make sure that the water is bubbling and covered throughout the cooking time.

After about another 4 minutes, switch off flame and let it cool down completely before transferring to another container. Let it rest for about 6-7 hours before serving and/or tossing into the refrigerator. At all times, make sure to keep the rasagolla's dipped in the sugar syrup else they tend to loose their round shape.

INGREDIENTS

• 1 liter Whole Milk
• 2 Tbspns Vinegar /Lemon
• 1.5 Cups Sugar
• 4 Cups of Water
• 2-3 Cardamoms 

METHOD

• In a pan boil the milk. Keep stirring so as not to let the milk stick to the base of the pot as well prevent any fat from separating away.
• As the milk starts to boil, add the vinegar/ lemon. As the milk starts to curdle, switch off flame.
• Pour the curdled milk into a cheesecloth and discard the whey. Wash the chenna (while in the cheesecloth) with water so as to remove any sourness as well as smell of vinegar/ lemon.
• Squeeze lightly and drain out most of the water content. Do not squeeze too much for this will lead to the chenna drying out. Let it hang for about 30 minutes to ensure the removal of any leftover whey.
• Preferably in a wide bottom pot, boil water and sugar, till all the sugar melts. Add cardamom and let it bubble for a good 10 minutes.
• Meanwhile, after 30 minutes, knead the chenna with your palms, for around 5 minutes. The final dough should not be too grainy nor watery, but soft and smooth.
• Pinch out small portions and make smooth round balls.
• Add the chenna balls into the boiling water. As these balls will puff up, make sure not to overcrowd with too many balls at a time. Cover the pot and let it boil. After about 8 minutes, flip the rasagolla's carefully. Make sure that the water is bubbling and covered throughout the cooking time.
• After about another 4 minutes, switch off flame and let it cool down completely before transferring to another container. Let it rest for about 6-7 hours before serving and/or tossing into the refrigerator. At all times, make sure to keep the rasagolla's dipped in the sugar syrup else they tend to loose their round shape.
• Dig in :D !!