Shaswati Bengali Rosogolla, often spelled as Rasgulla in other parts of India, is a popular and iconic sweet dish that originates from the Indian state of West Bengal. Rosogolla is made from chhena, which is a type of fresh cheese made by curdling milk and then separating the whey.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Serving: 4 people
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
For Homemade Paneer and Rosogolla:
– 1 liter of full-fat milk
– 1 tablespoon of lemon juice
– 1/2 teaspoon of Maida (all-purpose flour)
For Sugar Syrup:
– 1/2 cup of sugar
– 1+1/2 cups of water
– 2 cardamom pods
How to make Bengali Rosogolla
1. Start by heating 1 liter of full-fat milk in a heavy-bottomed pan over medium heat. Stir it occasionally to avoid scorching.
2. When the milk comes to a boil, reduce the heat to low, and add 1 tablespoon of lemon juice gradually while stirring. This will cause the milk to curdle.
3. Once the milk has fully curdled, strain it through a muslin cloth or a fine strainer to separate the whey from the curdled milk solids.
4. Rinse the curdled chhena with cold water to remove the lemony taste. Squeeze out excess water from the curdled chhena and transfer them to a clean bowl.
5. Add 1/2 teaspoon of Maida to the chhena and knead them into a smooth dough. Divide the dough into small, equal-sized portions and roll them into smooth balls. These will be your Rosogollas.
6. To make the sugar syrup, in a separate pot, combine 1/2 cup of sugar and 1+1/2 cups of water. Add 2 cardamom pods for flavor.
7. Bring the mixture to a boil and simmer for 5-7 minutes until the sugar dissolves completely. Add the prepared Rosogolla balls to the sugar syrup.
8. Cover the pot and simmer for 10-15 minutes. The Rosogollas will absorb the syrup and become spongy.
9. Remove from the gas and allow it to cool slightly. Serve the Bengali Rosogolla warm or chilled, garnished with pistachios or saffron strands if desired.
Enjoy this delightful twist on traditional Bengali Rosogolla!
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