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 !
1 ltr Whole milk
2 tbsp Lime juice
8-9 Ice cubes
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
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.