How is the iconic Indian dessert, rasgulla, prepared, and what makes it distinct from other sweets?

Rasgulla, an iconic Indian dessert, is made primarily from chhena (Indian cottage cheese) and sugar syrup. Here’s a general overview of how it’s prepared:

Preparation of Chhena:

Milk is boiled and then curdled by adding an acidic substance like lemon juice or vinegar.
The curdled milk is then strained to separate the whey from the solids, which is the chhena.
Kneading the Chhena:

The chhena is kneaded until it becomes smooth and forms a dough-like consistency. This step is crucial as it helps in achieving the right texture for the rasgulla.
Rolling and Shaping:

The smooth chhena dough is then rolled into small balls or oval-shaped dumplings. These should be smooth and crack-free.
Cooking:

The chhena balls are then cooked in a sugar syrup flavored with cardamom or rose water. The syrup is typically made by dissolving sugar in water over heat.
Boiling:

The chhena balls are gently dropped into the boiling sugar syrup. They are then covered and cooked for a certain period, allowing them to expand and become spongy.
Cooling:

After cooking, the rasgullas are left to cool in the sugar syrup. This allows them to absorb the sweetness and flavor of the syrup.
Rasgulla stands out among Indian sweets due to its distinct texture and taste. The chhena balls are soft, spongy, and light, with a slightly chewy texture. They are soaked in a sweet syrup, which adds to their sweetness and makes them juicy. The use of chhena gives rasgulla a unique dairy-rich flavor that sets it apart from other sweets made from ingredients like gram flour or semolina. Additionally, rasgulla is often served chilled, making it a refreshing dessert, especially during hot weather.