Rasgulle Ki Sabzi recipe is surprising foodies but may break Bengali and Odia hearts. Want to try?

For sweet-tooths, rasgullas are pure bliss. Soft and spongy, these syrup-filled balls double the joy of every celebration, be it a wedding or festivals like Durga Puja. But in this world of ever-evolving food fusions, blending flavour and creativity appears to have become a hobby for culinary enthusiasts. Bengalis, brace yourselves, as rasgullas have also entered the era of bold experiments. A Mumbai-based makeup artist, Saikat Chakraborty, has now shared a video on Instagram, offering foodies a glimpse into a rasgulla variation called rasgulle ki sabzi.

The clip opens to the high-end dining area of Fairmont Udaipur Palace, a luxury hotel in Rajasthan. The camera then zooms into one of the gold-toned dome-covered containers. The food label placed in front of it read, “rasgulle ki sabzi”, indicating that the food item kept inside was not a sweet, but something savoury, whipped up into a curry. The MUA received the shock of his life after coming across the unconventional dish. “Please do not scar a Bengali like this,” he was heard saying in the video.

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A post shared by Saikat Chakraborty (@saikatchakrabortyyy)

Rasgulle ki sabzi receives a mixed bag of reactions

No sooner did the clip surface on the internet than sweet-lovers assembled in the comments section, reacting to the post. While one foodie guessed whether it was “malai kofta”, another thought that it was “kadhi pakoda”.

A gastronomic expert explained that the dish was prepared with rasgullas minus the sweet syrup, comparing them with “chewy paneer”. He gave the sabzi a thumbs-up, calling it a great idea to relish something similar to a “paneer kofta-like gravy”.

A few were straight out disappointed, claiming that the cook deserved to go to jail. “My ancestors are crying,” admitted another disappointed individual.

Rasgulle ki sabzi recipe

Foodies, however, can heave a sigh of relief as rasgulla ki sabzi is not an abomination of the classic sweet but an unconventional spin that blends traditional flavours with creative experimentation. Here’s the detailed recipe for making this curry by food channel Yum. First, boil 1 litre of milk before curdling with lemon juice, straining through muslin and hanging for 30 minutes. Next, the paneer must be kneaded with flour to make dough balls and boiled until spongy before soaking them in salted water.

For gravy, cashews must be roasted, followed by adding bay leaf, cinnamon, cumin, ginger-garlic paste, chilli, onion and tomato purees, including spices, cashew paste, water, and cream until thick and rich. Add fenugreek, garam masala, cashews, and rasgullas to simmer gently and garnish gently with coriander. Serve hot and enjoy.

Rasgullas made from freshly curdled milk, which is then kneaded into smooth chenna balls and simmered in light sugar syrup, continue to enjoy their iconic star dessert status, particularly celebrated for its melt-in-the-mouth appeal. We just hope that food experiments do not tamper with the signature mithai, a fate endured by everyone's favourite noodle Maggi.