Bengali Sponge Rosogolla

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Rosogolla/ Rasgulla is the most famous traditional sweet dish from Bengal. These super soft and spongy mildly sweet cottage cheese balls are not just loved by Bengalis but is very popular in the Indian subcontinent and regions within South Asian diaspora. It is a round shaped Chenna/ Paneer (cottage cheese) dumplings that are cooked in a mild sugar syrup permeates the dumplings.

The dessert is called Rasagola in Odia and Rasgulla in Hindi. The dish basically originated in Eastern part of India. However, there has been lots of controversies and claims as regards its original birthplace, I have been a ‘Probashi Bangali’ (Bengali brought up and staying outside Bengal) almost all my life and have stayed in Odisha for a considerable period of time. So without entering into any controversy about the origin of this delicacy, I would like to share with you the recipe of “Sponge Rosogolla”, the way we love it.

 

Bengali Sponge Rosogolla Recipe

Preparation time: 40 minutes
Cook time: 45 minutes
Yield: 12 - 14 pieces

Ingredients

  • Milk: 1 litre, full fat (preferably cow milk)
  • Lemon Juice: ¼ th cup
  • Sugar: 2 cups
  • Water: 7-8 cups
  • Kewra Water or Rose Water: A few drops
  • Cardamom Powder: ½ teaspoon

Method

  1. Heat milk in a thick bottomed pan on a medium flame till it begins to boil.
  2. Once boiled, gradually add the lemon stirring continuously. The milk will start curdling.
  3. Wait till the entire milk has curdled. When the whey is separated completely, remove the pan from heat.
  4. Line a colander or strainer with a cheese cloth. Pour the contents of the pan in the colander. Discard the whey and reserve the Chenna or cottage cheese on it.

       

  5. Run it carefully under water so that the lemony taste and aroma gets removed.
  6. Squeeze excess water from the Chenna (Cottage Cheese) as much as possible and hang it for 20-30 minutes so that the excess water is drained out.
  7. The Chenna (Cottage Cheese) is ready to be used.
  8. Knead the chenna well for about 8-10 minutes or till the chenna becomes smooth and palms are a little greasy. Do not over knead also otherwise dough will lose its natural oil and the Rosogollas will not become soft.
  9. Taking small portions out of the dough, roll out into tiny balls. They should not be very big because as they get cooked, their size increases (almost doubles).
  10. In the meantime, add sugar and water in a broad pan or pressure cooker.
  11. Bring it to boil.
  12. Add cardamom powder to the syrup.
  13. To the boiling syrup, carefully slide chenna balls. Do not over crowd or else the Rosogollas will break and get spoiled. Preferably cook in batches. Cover the cooker with a lid. Let it get cooked to give one whistle, lower the heat and cook for 6-7 minutes. Turn off the heat.
  14. Place the pressure on a larger vessel with water or keep it below running water from tap so that the pressure get s released immediately. Take off the lid. Transfer the Rosogollas carefully on a serving bowl with the sugar syrup.
  15. Add rose water or kewra water to the bowl of Rosogollas. Let the Rosogollas / Rasgullas rest in the sugar syrup.
  16. Keep it in the refrigerator for 4-5 hours and serve chilled.

Comments

Gauri Bose's picture

Gauri Bose

Absolutely delicious...but lacked cardamom powder.keep it up