Make your own ROSOGOLLA at Home

Hello dear readers!! So Finally the most awaited movie Bahubali 2-The Conclusion got released and most of you have seen it or are planning to see. If you haven’t then go and do watch this spectacular and majestic movie on the big screen. There is nothing you are not going to love about it!  Well, most of you must be waiting for the weekends too, even I am doing that. For weekends are the time we give to ourselves and it is also the time when we have visitors at home, friends come over to meet us, maybe relatives also make a visit. Yesterday some of my friends visited and I had already prepared yummy Rosogullas for them beforehand. They were so happy and pleased to enjoy the sweets, and I was even more happy to see enjoying every bite of it. So here I decided to share the easy recipe for making Rosogullas at home that shall taste exactly like the ones bought from the sweet shops.

 We Bengalis can become quite emotional when it comes to Rosogullas. Rosogullas have to be soft spongy and deliciously yummy all at the same time, and tea spotlessly white in colour unless it is Nolen gurer (Jaggery)  Rosogulla. Well, I am not a big admirer of any other favoured Rosogolla.. It has to be the white, the original ones or the one dipped in Nolan gurer syrup. My family, on the other hand, can delve into any, absolutely any kind of Rosogulla. So here is my take on the simple spongy Rosogulla With a hint of saffron.

Ingredients: (will yield 10 to 12 medium-sized rosogollas)

1-litre full-fat milk

Curd or vinegar- 4 to 5 tbsp

One cup sugar (for the syrup)

3 nos cardamom

Few strands of saffron for garnishing

Process:

Step 1. To begin with a boil the milk and add the curd/vinegar to it and let it curdle. Once done turn off the gas and strain the cheese with a strainer and discard the whey. Let it rest in the strainer for 20 mins to half an hour so that all the liquid has drained off. (I wanted to retain a bit of moisture in the cheese, lest it should become too dry, so I did not tie it up in a cloth). Your chana/cheese is ready.

Step2: Now takes the chana/ cheese in a board or plate and knead it with the palm of your hand until it becomes smooth and you can easily form a ball out of it. Make small sized balls out it and keep it aside. Make sure to make smaller balls as after the Rosogullas are ready they will swell up to three times of it.

Step 3: Take a flat bottom pan and add sugar and three cups of water to it. Let it come to a boil and then add the pounded cardamom. Then add one of the previously prepared balls and check if it retains it shape and doesn’t break. If it is breaking you need to knead the chana once again. If not then put the prepared balls one by one and cover it. Put the flame to medium. This prevents the sugar syrup to thicken up to early and become sticky. Let it cook for 20 to 25 mins. Your Rosogullas should be ready. Keep it in the syrup and let it cool down. At this point, you can put some saffron threads to it.

P.s: You can also serve it warm. It tastes yummy.

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