‘Rasgulla’ is a famous Bengali dessert. It is nothing but sweet dumplings made of cottage cheese. They are soft and spongy filled with sugar syrup. Sometimes tiny holes are made at center of ‘Rasogolla’ to make it extra light and puffy.
Baking powder: 1/2 tsp
4. Non glossy wooden surface is best for kneading the dough for rasgulla.
6. If you keep komolbhog in the pressure cooker for more than 1 whistle, the surface of the komola bhog will be hard and chewy. And the texture will become rubbery as well.
7. If you find komolabhogs are bit pale in color, add pinch of yellow color in the sugar syrup while boiling.