Rasgulla Macapuno - a fusion dessert with popular Bengali sweet Rasgulla and Filipino favourite Macapuno
Food Inspiration,  Recipes

Rasgulla Macapuno – When a Filipina Turns into a Bong

Rasgulla Macapuno is our fusion dessert inspired by Rasgulla, the popular Bengali sweet and Macapuno, the sweetened tender coconut flesh used in several Filipino desserts.

Rasgulla Macapuno - a fusion dessert with popular Bengali sweet Rasgulla and Macapuno, tender coconut meat used in many Filipino desserts

This recipe has been aired on Dubai One TV for a special Ramadan Episode.

I am back to Rasgullas once again. Being a Bengali doesn’t take you too far away from them. Rasgulla or Rôshogolla is a very famous Bengali Sweet and probably one of my favourite topics to explore and experiment. I have previously written an essay on it. Today’s recipe is very close to my heart as it involves my Lady M, our Filipina nanny without whom my endless photographic sessions on food experiments would never have materialised.

Rasgulla Macapuno - a fusion dessert with popular Bengali sweet Rasgulla and Macapuno, tender coconut meat used in many Filipino desserts

Lady M hails from Bikol, a region in Philippines which is known for it’s spicy fare. Naturally, Filipino food is cooked on a regular basis in our kitchen along with traditional Bengali and experiments with Bengali fusion food. When I eat a traditional Filipino dish, I talk about how we could use and adapt it to our Bengali palate. Similarly, when Lady M eats a Bengali dish she talks about how similar dishes exist in her cuisine or may be how a little addition here and there would make it quite easy to pass off as a Filipino dish.

Rasgulla, one of the most popular Bengali sweets

Rasgulla

Rasgullas are most probably the most popular of all Bengali sweets. They are made from balls of chhana (an Indian cottage cheese) and semolina dough, cooked in a sugar syrup. We like our rasgullas from Chappan Bhog, Bikanerwala, Gangaur or Puranmal. The quality of the channa is vital in making of soft rasgullas, as I realised while making rasgullas at home.

Rasgulla, one of the most popular Bengali sweets

Macapuno

Hailing from Philippines, the macapuno is a variety of coconut which has more flesh than the regular coconut. They are extensively using in making Filipino sweets, fruit salads, ice-creams with macapuno flavours etc. Bottled or canned macapunos are easily available in regular supermarkets in Dubai (Choitram’s, Al Maya Lal’s, Spinneys etc). They are available in different colours – green, red etc. I like to buy the white macapuno to complement the sanctity of my white rasgullas.

Macapuno

 

Rasgulla Macapuno

  • Servings: 5-6 persons (maybe less if they happen to be sweet-toothed Bengalis!)
  • Difficulty: easy
  • Print
Category=Dessert; Cuisine=Bengali-Filipino Fusion 

Rasgulla Macapuno - a fusion dessert with popular Bengali sweet Rasgulla and Macapuno, tender coconut meat used in many Filipino desserts

Ingredients

15 pieces rasgullas (you can also get canned Rasgullas from popular brands like Haldiram’s but they tend to be harder. Canned rasgullas are readily available in most hypermarkets like Carréfour, Lulu and other supermarkets like Spinneys or Choitram’s in selected locations)
1 glass fresh coconut water
1 cup macapuno (if prepared at home) or 1 bottled macapuno
½ tsp saffron, soaked in milk
4 tsp pistachios, crushed
2 cups full cream milk

Method

  •  Prepare the macapuno. Grate the soft kernel of a young coconut (shansh as it is called in Bengali) into thick strips. Mix it with white sugar and a small amount of water. Simmer in a pan for a while until it turns into a sweet syrup without dissolving the kernel strips completely.
  • Pour the rasgullas into a deep glass bowl
  • Add fresh coconut water, milk, macapuno and the soaked saffron
  • Refrigerate and serve chilled
  • Garnish with Pistachios just before serving

Macapuno

Macapuno

Rasgulla Macapuno - a fusion dessert with popular Bengali sweet Rasgulla and Macapuno, tender coconut meat used in many Filipino desserts

Rasgulla Macapuno - a fusion dessert with popular Bengali sweet Rasgulla and Filipino favourite Macapuno

I’m sure you will love this fusion dessert. Though the inspiration of fusing Macapuno with Rasgulla comes from a dessert I had tasted once at a friend’s place. She had used the soft flesh of tender coconut or the shansh in a kheer, an Indian dessert made up of condensing the milk with sugar. Please don’t throw the coconut shells away – why not serve the Rasgulla Macapuno in them? I tried making spoons too from these to scoop out the Rasgullas but wasn’t really successful in my creative endeavour this time. Inshallah, next time! If staying with a person from a different culture doesn’t inspire one, what else will? So for Lady M, a Filipina who’s turned into a Bengali, there is always a Bengali me who’s turned into a Filipina!

Unblogging it all… Ishita

Try some of my dessert recipes:
Home made Rasgullas
 Semaiya Kheer or Vermicelli Pudding
Firni or Ferni - The broken rice pudding
Moong Daaler Payesh or Yellow Lentil Pudding

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Disclaimer: This isn’t a sponsored post, nor are there any affiliated links for any of the brands that may have been mentioned in this blogpost. The subject, story, opinions and views stated here are my own and all images are from my personal album. While you enjoy reading my posts with lot of visuals, please do not use any material from these posts. 

A Culinary Travel Blog by a Bong Gourmet. From Dubai, Kolkata & the world beyond, street food to fine dining, recipes to chef talks, it pens down experiences. With 2 kids in tow!

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