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Recipe of Princess Rasamati’s Rasgulla – Sweet pearls of Bengal, symbol of eternal love
Recipe of Princess Rasamati’s Rasgulla – Sweet pearls of Bengal, symbol of eternal love
राजकुमारी रसमती के रसगुल्ले की मोहक रेसिपी जानिए — एक निषिद्ध प्रेम और दुखद भाग्य से जन्मी बंगाल की यह मीठी मोती जैसी मिठाई आपके हृदय को स्पर्श करेगी।
Discover the enchanting recipe of Princess Rasamati’s Rasgulla, a sweet Bengali pearl born from a forbidden love and a tragic fate.
Anecdote (Ancient Bengali, transliterated)
« প্রণয় বেদনা মধুর জলেতে গলে যায় »
“The pain of love dissolves in sweet water.”
Legend: Love and drowning
A princess of Bengal fell hopelessly in love with a young palace cook. When discovered, their affair was broken by the laws of the kingdom: the young cook was sentenced to death. Before his execution, he made a sweet cheese ball for her, immersed in a syrup as clear as tears, symbol of their love. On the day of the execution, overwhelmed, the princess threw herself into the river. The villagers, moved, threw rasgullas into the water as an offering — a gesture that became the symbol of a pure love drowned in eternal sweetness.
Country / Region
Country: India
Region: West Bengal
Recipe inventor: Nobin Chandra Das (19th century, modern codified version)
Codified recipe: Yes
Official specifications (Bangladesh / India)
Rasgulla (or Roshogolla) is codified under the name Banglar Rasogolla (PGI) since 2017.
The specifications state:
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Exclusive use of fresh cow’s milk
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Coagulation by natural food acid (lemon juice or mild white vinegar)
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Kneading of chhena at room temperature (27–30 °C) until smooth and flexible
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Cooking in 60% sugar syrup at 95–100 °C without excessive boiling
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Storage in clear syrup at a maximum of 30 °C
Certification body
Geographical Indications Registry, Government of India
Recipe evolution
Originally, Rasgullas were rustic and dense, hand-shaped in Bengali homes. In the 19th century, Nobin Chandra Das perfected the technique of clear syrup and slow cooking, giving the dessert its current airy texture.
Modern versions sometimes add rose water, saffron, or cardamom, but the traditional version remains white, pure, and simple — like the legend.
Iconic chefs and contributions
Nobin Chandra Das (नबीन चन्द्र दास – Nabīn Chandra Dās, 1832–1925): true “father of modern Rasgulla,” codified the recipe in Calcutta. He introduced gentle cooking in clear syrup, giving the dessert a light, spongy texture. Banglar Rasogolla became Bengal’s sweet emblem.
K.C. Das (के. सी. दास – K. C. Dās, 1868–1934): son of Nobin Chandra Das, developed the canned version and perfected syrup purity. Thanks to him, Rasgulla traveled across India and beyond, becoming a cultural icon.
Bibhuti Bhushan Nag (विभूति भूषण नाग – Bibhūti Bhūṣaṇ Nāg, 20th century): renowned confectioner for royal Bengali ceremonies, introduced slow steaming, making texture even more tender. Popularized saffron and rose flavored versions, symbols of love and princely luxury.
Sujata Guha (सुजाता गुहा – Sujātā Guhā, contemporary): Bengali chef with European inspiration, revisits Rasgulla in a gourmet approach. Her syrup with rose geranium, green cardamom, and Himalayan pink salt makes it a sensual, floral creation at the crossroads of cultures.
Anirban Banerjee (अनिर्बान बनर्जी – Anirbān Banerjī, contemporary): pastry chef at Kolkata Sweet Atelier, invented the Golden Rasgulla, a white pearl filled with condensed milk and decorated with edible gold leaf — tribute to Princess Rasamati’s romantic legend.
Rukmini Sen (रुक्मिणी सेन – Rukmiṇī Sen, 19th century): first known Bengali woman to teach Rasgulla making at a girls’ boarding school in Shantipur. She added a few drops of kewra water (pandanus) to enhance the milk aroma.
Haripada Ghosh (हरिपद घोष – Haripada Ghoṣ, 20th century): sugar artisan from Chandannagar, perfected chhena (drained fresh cheese) technique at controlled temperature, ensuring ideal consistency for rolling the pearls.
Madhurima Mukherjee (मधुरीमा मुखर्जी – Madhurimā Mukherjī, 21st century): pastry chef and culinary researcher, introduced jasmine-infused Rasgulla, served warm in rice flower syrup, exploring Bengal’s old sensuality and nostalgia.
History
Rasgulla originates from religious offerings at the Jagannath Temple in Puri (Odisha), where a similar preparation, Kheer Mohana, was offered to deities from the 15th century.
Bengal, land of milk and sugar, adapted the recipe, making it more tender and aromatic.
Rasgullas became symbols of refinement in royal palaces before conquering all of India.
The tragic love story of Princess Rasamati and the young Bengal cook was popularized in local 19th-century tales — giving the dessert a poetic dimension: sweetness born from pain.
Recipe description
Small, white, silky balls made from fresh curdled milk cheese (chhena), gently poached in clear sugar syrup.
Their texture is airy, slightly spongy, and their taste, sweet and milky, evokes purity and tenderness.
Served cold, they melt in the mouth, releasing a syrup of love and nostalgia.
Ingredients (for 12 pieces)
1 L of whole cow’s milk
2 tbsp filtered lemon juice
500 mL water
200 g sugar
1 green cardamom pod (optional)
1 tsp rose water (optional, romantic version)
Detailed steps – Traditional Indian version
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Milk curdling (Doodh Phentana / दुध फेंटाना)
Heat 1 L of fresh whole milk in a thick copper or stainless steel pan (patila) over medium heat until it barely simmers, without full boiling.
Gradually add 2 tbsp filtered lemon juice or mild vinegar, stirring gently with a wooden spoon (kacchi) to coagulate the milk.
Once the curd separates from the whey, immediately remove from heat.
Transfer the curd to a fine cloth or muslin suspended for draining whey. Rinse lightly with cold water to stop coagulation and obtain soft, moist chhena ready for kneading. -
Preparing chhena (Fresh cheese / छेना तैयार करना)
Drain the chhena for 30 minutes, keeping necessary moisture for final texture.
On a wooden tray or thali, knead the chhena with hands until smooth, flexible, homogeneous, and non-sticky.
Divide into 12 equal portions (~20 g each) and shape into round, smooth balls without cracks for even cooking in syrup. -
Syrup preparation (Chashni / चाशनी)
In a thick pan (patila), mix 500 mL water and 200 g sugar.
Bring to gentle simmer (95–100 °C) over medium heat.
Add 2–3 crushed cardamom pods (Elaichi) to flavor the syrup.
Maintain light simmer so syrup stays clear and does not crystallize. -
Cooking Rasgullas (Rasgulla Pakana / रसगुल्ले पकाना)
Gently place chhena balls into the simmering syrup one by one using a traditional skimmer (Jhajhri / झाझरी).
Cover and cook over medium-low heat for 20–25 minutes without stirring.
Rasgullas should double in size, remain spongy and soft. Check by lightly pressing a ball: it should regain shape. -
Cooling and flavoring (Thanda Karna / ठंडा करना)
Remove pan from heat and let Rasgullas rest in syrup for 15 minutes to stabilize texture.
Add 1 tsp rose water or a few drops of kewra essence for traditional aromatic version.
Cool to room temperature, then refrigerate at least 2 hours before serving for perfect texture and characteristic Bengal sweetness.
Versions / Regional variants
Odia version (Pahala Rasgulla): denser, sweeter, thick syrup.
Bengali version (Banglar Rasogolla): lighter, white, clear syrup.
Modern Calcutta version: flavored with rose or saffron.
Tips and advice
Always use fresh, non-UHT milk.
Coagulation must be immediate: excess acid makes chhena grainy.
Never stir during cooking: Rasgulla would split.
Syrup must remain clear, without caramelization.
Chef’s tip
For a “Princess Rasamati” effect, serve Rasgullas in a crystal cup with a drizzle of rose water and a few dried petals.
Service
Gourmet presentation: in crystal glasses with clear syrup, decorated with edible silver leaf.
Rustic presentation: in a traditional clay bowl (bhande).
Classic accompaniments: Darjeeling black tea or rose lassi.
Recommended wines and drinks – Bengali style
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Indian alcoholic beverages
Sweet wine from Nashik: typical of Maharashtra, lightly fruity, perfect to accompany delicate Rasgulla syrup.
Sula Brut Tropical: Indian sparkling with tropical fruit notes, for a festive, light experience.
Fermented mango wine (local): sometimes offered in parts of West Bengal, adds sweetness and originality for authentic local pairing. -
Traditional Bengali drinks (non-alcoholic)
Bengali black chai (Assam or Darjeeling TGFOP): strong tea infused with cardamom and clove, served hot for aromatic, warming pairing.
Rose or kewra sherbet: sweet water perfumed with rose or kewra essence, reminiscent of Rasgulla syrup and prolongs the romantic experience.
Alphonso mango or lychee juice: fruity and natural, perfect to balance dessert sweetness. -
International serving suggestions
Muscat de Frontignan: floral and honey aromas, for sweet and refined pairing.
Semi-dry Champagne: fine bubbles and freshness to contrast the sweet Rasgulla syrup.
Floral black tea (Jasmine, Earl Grey, or Darjeeling Second Flush): aromatic balance and soft texture, ideal for gourmet dessert service.
Glossary
Chhena: fresh cheese obtained by coagulating milk with natural acid.
Pahala Rasgulla: ancient Rasgulla version from Odisha.
Kheer Mohana: Rasgulla ancestor, offered in Hindu temples.