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Monday, July 8, 2013

How To Make Rosogolla at Home /Rasgulla



Ideally this should have been my post long long time back but like they say we don't talk about anything that we do it on regular base. So though rosogolla is very common at our place, it never struck me to make a post of it. It was only after I came to this new city and I had to search for good sweet shops I realized I how mighty the challenge is. I was disappointed after buying 1/2 kg rosogollas. They were chewy and pricey !! However, without giving up I took up the task to make it at home as my Father in Law loves sweet dish after meals. So unlike conventional looking white rasogollas, mine us colored light pink to make them look more attractive. 

Rosogolla, the classic and famous Bengali misthi or sweet which is made of cheese balls and then soaked in sugar syrup. If you happen to be in West Bengal just go to any parar mishti dokan (neighbourhood sweet shop) you will get it before you blink ! Now a days you can enjoy these spongy rasogollas even if you are sitting any part of the world, thanks to K.C.Das invention of selling it in a tin body. But when it was introduced the sales weren't encouraging, it took a while to pick up the rage of having spongy rasogollas anywhere and everywhere. Basically the pleasure of ending a Bengali meal with these spongy shiny white balls is unmatchable !

Ingredients:
1 ltr Whole milk
2 tbsp Lime juice 
8-9 Ice cubes
Color (optional)
1-2 tbsp Flour
1 tsp Semolina (sooji)

To make the syrup:
1 cup Sugar
3 cups Water
3-4 Green cardamoms
Few saffron strands

Method:
To make the chenna: Take a large pan and bring the milk to a boil on low flame. Ater first boil add lemon and let it sit for a minute. Then milk will curdle and the whey will separate  at this moment add 8-9 ice cubes. Now I don't know the science behind it but have read that it makes the chenna/paneer soft. Place a muslin over a colander and strain the chenna through it. Lightly squeeze to remove all water. Now hold the cloth under running tap to remove the lemon flavor. Hang the cloth over the kitchen sink for an hour.

Take out the chenna in a plate and mix together flour, sooji and color if you want it colored. Knead with soft hands to make a lump free dough. For rosogollas kneading the chenna is very important, it needs skills. If you overknead the chenna your rosogollas will turn chewy. So 4-5 minutes kneading is fine with soft fingers. Divide into approximately 14-15 portions and roll to form balls. 

To make the syrup and soaking: Place a heavy broad pan on heat add water and sugar along with a pinch of saffron and cardamoms in it. Let this boil for 5 minutes and then slowly start sliding chenna balls. Remember rosogollas will swell up double in size so they should not touch each other so either take large container or do it in batches. Cover and cook on low flame for 15-20 minutes. Keep adding 2-3 tsp hot water in the syrup from time to time to prevent it getting thick if you feel. Check if they are done by pressing one rosogolla, if it springs back it ready !! Let the rosogollas cool down a bit  and then you can transfer them to serving bowl along with sugar syrup. Chill for 2-3 hours before serving.


36 comments:

  1. oh yummy..my favourite.. and so this is the secret of what was hidden in that pot..

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  2. I am making these, Deeba....thanks for sharing...love your pics!!

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  3. Looks so soft and yum ...yaha bi thoda bhejo

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  4. looks so yummy... such a cute color...

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  5. loved the baby pink colour..looks so cute..

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  6. Love that girly colour, spongy rosogollas.

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  7. looks super good and tempting...i love this

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  8. like everybody love the pink colour. it looks so soft and melt in mouth.

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  9. love the color..rosogolla looks fabulous

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  10. Wish I could grab that bowl. yummy

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  11. Pink rosogollas look really yummy and delicious!
    http://www.rita-bose-cooking.com/

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  12. Never tried this recipe...Pink rosogollas looks good !
    Saranya
    http://foodandtaste.blogspot.com/
    http://wittysoul.blogspot.com/

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  13. Yummy and colorful rosogollas.

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  14. love the beautiful n clean pics..in love iwth these roshgollas...

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  15. Slurpppp... slurppp.... my favorite. Never ate pink rosogollas before.

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  16. beutiful pinky Rose-:) gollas! Delicious!

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  17. Why the rosogolla is pink in color and making my mouth watery..Looks very delicious man!!

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  18. Love the lovely pink color rasgullas. These are my favorite & I can finish off the entire kc das tin:)You pics are very beautiful & loved the presentation

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  19. Love this pink rasagullas..Very attractive..

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  20. Love the idea of pink rossogollas...they look so pretty :-)

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  21. Muy lindo color y deliciosas gracias por su receta,hugs.

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  22. wow, totally loved its colour and texture:) Well done:)
    www.merrytummy.blogspot.com

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  23. wow... rosogullas look fabulous... bookmarked...

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  24. It looks so delectable and mainly I love the colour :)

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  25. rasgullas in pink look perfect, such a good idea, loved the recipe clicks :-)

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  26. Love the pink soft cushiony balls!Pretty clicks too.

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  27. Love your pink version of the rosogolla. Once I move to a slightly bigger kitchen, I'm definitely making these! :)

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