ROSGOLLA - Stepwise Recipe

New Year  is just a few hours away and I decided to post a sweet duo to mark the new beginning of the year. I wish my readers a very very happy and prosperous New Year and let year 2014 bring us all luck, joy and success.

Rosgolla is a cheese based sweet syrupy dessert and is said to have originated from Orissa and later traveled to Bengal through a popular confectioner named N.C. Das who modified the recipe to increase the shelf life of the otherwise perishable cheese balls. His son K.C Das started canning the product for easier accessibility and is a very popular brand in West Bengal state. It is definitely the most sought dessert post meals by people in Orissa and Bengal.

I had bookmarked the recipe from Sailus Kitchen and tried it when I had been to India. My family members loved it and I trust you all will. If you are planning for a New Year's party at home, then Rosgolla/ Rasmalai is a good choice to treat your guests. Go ahead and read the recipe.


 Preparation Time : 1 hour       Cooking Time : 15 minutes        Makes : 12 Rosgollas

INGREDIENTS

Full Cream Milk ........................................ 1 Liter
Lemon Juice .............................................. 3 tbsp
Water ......................................................... 3 and 1/2 cups
Granulated Sugar ...................................... 1 Cup
Rose Essence or Cardamom Powder ........ Few drops or a pinch
Ice cubes ................................................... 15

METHOD

• Boil Milk in a heavy bottomed vessel and add the lemon juice when it rises. This helps in curdling and separating the milk protein ( Chenna) and whey. Switch off the stove and immediately add the ice cubes to it and stir well. This acts as an acid regulator.

• Strain this mixture using a soft Muslin cloth or a clean cotton cloth to separate the Chenna and the whey. Gather the corners of the cloth and twist to remove excess moisture and traces of lemon juice that may leave any sourness.Hang the cheese cloth  for half an hour. Collect the mixture in a vessel or a plate and gently knead the dough say for 5 to 7 minutes to make a smooth ball. Roll out into small smooth balls or straight away flatten them to patties if you proceed to make Rasmalai. 

• Transfer the sugar and water to your pressure pan or cooker and boil. Add a little milk while the sugar syrup boils to remove scum. Gently drop the Chenna patties when the syrup is hot and cook it in the syrup for few minutes for it to absorb the content.  
• Add the cardamom powder at this point. Close the lid and pressure cook in medium flame until one whistle. Let it sit for an additional 3 to 4 minutes and then open the lid. You will get soft patties/ balls that have doubled in size. If you gently press, the Rosgollas will be soft and springy

• If you like to use Rose essence, then add it when the Rosgollas are warm and skip the addition of cardamom powder. Cool and serve either at room temperature or chilled.

•  Enjoy this delicious dessert or proceed to make Rasmalai. 

HAPPY NEW YEAR 2014

NOTES

• Never use fine sugar for sweet preparation. Always use coarse/ granulated sugar for the correct consistency.
• Fine sugar can be used in preparing Kheer, Payasam and other drinks.