Bengali Recipe,
Rosogolla or Rasgulla is a famous Indian particularly Bengali Sweet or dessert made with freshly made cottage cheese.
Bengali Rosogolla | Rasgulla - Bengali Vegetarian Sweet & Dessert
Rosogolla | Rasgulla – Very tasty Bengali Sweet & Dessert
Rosogolla or Rasgulla is a famous Indian particularly Bengali Sweet or dessert made with freshly made cottage cheese.
Being a Bengali I have an eternal
relationship with Rasgulla or we call it Rosogolla. I love it more because it
is less calorie preparation than the other Indian sweets. Rosogolla always brings a smile on my face. I
have a major sweet tooth now. But in my
childhood I was not a hard core sweet fan. I love fried food more over sweet
and dessert. I prefer fried food so much that I always have agreement with my
brother (who is a die-hard sweet lover) that I will give my sweet portion to
him instead of sweet I will take back his fried snack portion. But When I
uprooted from Kolkata I realise what I miss and Rasgulla is one of it. Since
then I have started making Rasgulla and here is my version of classic Rosogolla
or Rasgulla .
Ingredients:
For Cheese Ball (Rosogolla)
Fresh Cottage cheese (Chana) 1cup
Refined flour 1 tsp. (substitute:
cornstarch/semolina)
Green cardamom powder a pinch
Sugar 1 tsp.
For Thin Sugar Syrup
Sugar 1cup
Water 5 cup + 1cup extra
For Thick Sugar Syrup
Sugar 1 cup
Water 1cup
Instructions:
·
First make thin sugar syrup. Take a heavy
bottom pan and add sugar and water and bring it into boil.
·
In the meantime take all of the fresh cottage
cheese, refined flour, green cardamom powder and sugar in a plat big plate.
·
Now crumble everything and mix roughly. Then
using your heal of palm knead the “chana” or cheese until you will get smooth
cheese. It will take roughly 6-8
minutes.
·
Just make a ball out of it if you see crack
that means you need to knead more and if you don’t then stop kneading (you will
see your plate and palm become greasy)but be careful do not over knead it (see
the video )
·
Take out even size portion out of it but keep
in mind it will puff up 2 times larger after cooking.
·
Now start adding cheese balls in thin sugar
syrup from the middle. The sugar syrup should be boiling and keep the stove
temperature maximum.
·
If you are making large quantities then boil
those in batches. Do not overcrowd the pan.
·
Now cover with a tight lid and boil 15 minutes at maximum temperature and keep a cup boiling hot water handy.
·
After 15 mins open the lid and gently flip
those rasgullas (be very careful at this time rosogollas are very fragile) and
add a cup of hot water. Then set the stove temperature to medium.
·
Now in a other sauce pan add a 1 cup sugar and
1 cup water (1:1) and bring it into boil until sugar dissolved and make a thick
sugar syrup.
·
Now again cover with the lid and boil it 20-25
minutes until all the rosogollas are cooked.
·
After 20 minutes take a glass of normal water
and add one rosogolla into the water if that rosogolla sink down into water
that means it’s ready if not then boil another 5 mins.
·
Now transfer the rosogollas into thick sugar
syrup while rosogolla and the syrup should be hot.
·
Now you can enjoy warm rosogolla or refrigerate
and enjoy.
0 comments: