What should be the texture of Rasgulla? It’s traditionally made from a course-ground flour, but how does it turn out in the dumpling?
(Or the Odisha version, if anyone knows enough to tell the difference)
It’s not made from flour but from curdled milk. The texture is best described as “spongy.” Here is one online recipe:
You can get passable canned ones at an Indian grocery store.
Spongy sounds believable. I got some which were kind of … rough textured, crumbly, rubbery … rather than spongy, and I was wondering if that was normal.
I note that different versions of Rasgulla include arrowroot or semolina, which may affect the texture.
@Melbourne - spongy but melts in your mouth is the hallmark of good rosogolla (thats the way it is pronounced by Bengalis)
Arrowroot or Semolina additional is a hack to change the consistency.
In traditional recipes, the cheese is prepared at a certain temperature and pH (much like Mozarella), nothing else like semolina etc. are added.
For me, learning to make Rosogollas was similar to learning to make gnocchis. Both foods are equally fussy - and you have to make it just right.
Rosogolla is best eaten fresh - just like Mozarella cheese.