Durga Puja: How to Make Spongy Bengali style Rosogolla

The soil of Bengal is globally famous for its melt-in-the-mouth Roshogolla

Durga Puja is around the corner with just few days left, and on this special occasion, who wouldn’t want some special recipes from the old aristocratic families of West Bengal.

 

Although, there are numerous of speculations that Bengalis are known for their sweet tooth and variant of sweet dishes.

 

The soil of Bengal is globally famous for its melt-in-the-mouth Roshogolla.

 

Starting from Maha Shashti to Vijayadashami, the rosogolla is important sweet dish as well as everyone's favourite.

 

Here is how you make the most significant dish, Rosogolla at home. All you need few ingredients and a correct method.

 

 

List of ingredients :

 

1. 1 litre of fresh whole fat cow milk

 

2. 2-3 tablespoons of Lemon Juice

 

3. Water to wash the chenna

 

4. 8 cups of Water for the sugar syrup

 

5. 2 cups of Sugar

 

 

Method of Preparing :

 

1. For step one, take a large vessel and boil milk and keep stirring it to avoid burning.

 

2. When the milk comes to a boil, pour two-three tablespoon of lemon juice and keep stirring until the milk curdles.

 

3. Next, do not boil once water separates completely.

 

4. Then, drain the curdled milk over a thin cloth and then squeeze all the water completely.

 

5. Rinse the curdled milk thoroughly with fresh water to remove the sourness of lemon juice and squeeze again.

 

6. Hang for an hour or two to ensure there is no water content, but still retains the moisture.

 

7. After hanging, mash the chenna till it turns smooth dough.

 

8. Now prepare small ball-sized rosogullas and keep aside. Also do not forget to covering with a damp cloth to prevent it from drying.

 

9. Take a large vessel with two cups sugar, eight cups water and three pods cardamom.

 

10. Stir and dissolve the sugar completely. Now, boil the sugar water for five minutes and then drop-in the rolled balls, one at a time.

 

11. Then, cover the vessel with a lid and boil it for another 10 minutes or until rosogolla doubles in size.

 

12. Drop the rosogolla into ice-cold water immediately to prevent them from shrinking in size.

 

13. Once cooled completely, pour back into the leftover sugar water.

 

14. Finally, served rosogulla chilled or as it is.

 

 

Here are some pro tips to stop you from a failure :

 

1. Quality if milk matters the most.

 

2. Don’t forget to wash the chenna.

 

3. Do not over squeeze or it make the chenna dry in texture.

 

4. Make a soft and smooth dough of chenna, knead it really well with your palm.

 

5. Cook rosogolla in a big vessel as they need space to grow in size.

 

6. Do not open the lid regularly as it might flatten the balls.

Nistha Jain

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