Big Rasgulla

To prepare Big Rasgulla, fresh milk is first curdled to obtain the chenna. The chenna is then drained and kneaded to remove excess moisture, resulting in a soft and pliable texture. The chenna is shaped into larger balls and gently cooked in a sugar syrup until they become spongy and absorb the syrup.

The sugar syrup used to cook the Big Rasgulla is usually flavored with cardamom powder or rose water, which adds a delightful aroma and enhances the overall taste. The cooked rasgullas are allowed to cool down and absorb the syrup, resulting in a sweet and juicy treat.

Big Rasgullas are typically served chilled and enjoyed as a dessert or sweet indulgence. They can be garnished with chopped nuts, such as pistachios or almonds, for added texture and visual appeal. The soft and spongy texture of the rasgullas, combined with the sweetness of the sugar syrup, creates a delightful and refreshing taste.

These larger-sized delights are loved by people of all ages and are commonly served during festivals, celebrations, and special occasions. They are also considered a popular offering to deities during religious rituals.

Whether enjoyed on their own or as a part of a larger dessert platter, Big Rasgullas offer a satisfying and indulgent experience that brings joy with every bite.