What is canned rasgulla?

Rasgulla refers to a syrupy dessert made from chhenna(cottage cheese), semolina and sugar. It is a popular dessert in eastern parts of India, especially West Bengal and Orissa. It is prepared by kneading chhena (fresh curd cheese) often lightened with a small amount of semolina, and rolling them into small balls. These are then boiled in light sugar syrup until the syrup permeates the balls.

Although traditionally sold inside clay pots in Orissa and sometimes in Bengal, sponge rasagollas in cans have become popular nowadays. Such canned rasagullas are available throughout India, Pakistan and Bangladesh, as well as in South Asian grocery stores in Britain and North America. Rasagollas are usually served at room temperature or colder.

How to select canned rasgulla

Select the cans which are not rusted, dented or bulging. The syrup inside should be thin and not too sticky. There should not be any foul odour and the rasgullas should ideally be same sized.

Culinary Uses of canned rasgulla

· These soft, spongy, white balls drenched in chilled sugar syrup can make any mouth water.
· It is the precursor of many other Oriya and Bengali delicacies, such as chhena jhilli, rasmalai(the syrup is replaced with sweetened milk of a thinner consistency), raskadam, chamcham, pantua, malai chop, and kheersagar.
· Slicing rasgullas and adding prepared sweetened chhena in between makes for a great variation and is called malai chop.
· Another variation is prepared by adding a few drops of orange essence (or 1 teaspoon of finely chopped orange rind) and a few drops of orange food color to the chenna.

How to store canned rasgulla

Transfer the contents of the can into a glass or plastic container along with the syrup and put it in a refrigerator. The leftover rasgullas should be consumed within 2-3 days.

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