Thursday, 19 December 2019

Recipe 100: Easy Roshogolla at Home





Roshogolla (Rosh = sweet syrup, Golla = round balls) is a very popular Indian dessert consisting of soft cottage cheese balls boiled in sweet sugar syrup.

The dish originated in East India with two states West Bengal and Odisha claiming to be its birthplace. Being a Bengali who was brought up in Odisha, I have tasted and love both the Odiya Pahala Rasgulla and the Bengali Roshogolla variants. Though slightly different from each other, both deserve to be the 'King of Desserts' :)

In this post, I have shared the recipe of Bengali soft white Roshogolla.
The recipe is simple and can be easily tried at home with very few ingredients. For Indians living outside their motherland, I am sure the taste will bring back many happy memories from our country.

Ingredients for 12 Servings:

  1. 1 litre full fat cow milk
  2. 6.4 cups water
  3. 1.2 cup sugar
  4. 2 tbsp. lemon juice

Method:

Take a thick bottom pan and add milk.
Raise heat and let milk come to a boil.
Reduce heat and add lemon juice.
Stir continuously till the milk curdles.
You can add more lemon juice than what I have suggested if milk does not curdle.
When the milk has fully curdled and the clear water has separated, drain the water.
Put cottage cheese into a clean lint-free handkerchief and wash it again with cold water to drain the lemony taste.
Drain excess water by squeezing the handkerchief tightly and let it hang for at least 30 min or till the water has completely drained out of cheese.
At this stage the cheese will be crumbly.
Take it out of the handkerchief and start kneading till the cheese dough has a smooth surface and there are no lumps.
Divide the dough into small portions and begin rolling them into balls.
Ensure there are no cracks and the balls are smooth.
Meanwhile, prepare the sugar syrup.
In a deep cooking vessel mix sugar and water.
Stir well and bring it to a boil.
After boiling for 10 minutes on medium heat, add the cheese balls.
Cover and let it boil for 15 minutes or till the balls have almost doubled in size.
Take out the finished Roshogollas off the heat and let it cool.
Enjoy warm roshogollas! 

Sohini Nandi


Hello from the Land of Santa Claus!
Professionally I am a Conservation Architect. That means I spend most of my time snooping around dilapidated and haunted buildings. I love the smell of old damp lime washed walls. Sorry to put you off with all the unpleasant details.
Now for the fun facts. I have been living in this extremely cold socialist country (its Finland, for the people who are still guessing!) for a few years. But I was in London doing my second post-graduation (University College London) and working on a few projects for the last 1.5 years.
Being a culture enthusiast, I have travelled far and wide in Europe learning culture and trying the unique local cuisines. Yes, I am a foodie too!
In SpicesnSecrets I will be sharing some of my experiences for similar lost souls in an alien country.
Cheers to life!






















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