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Rosogolla

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INGREDIENTS:

  1. Full fat milk                                 1litre

2.Lemon juice                                 2tbsp

3.Yellow food colour                      1drop

4.Cardamom powder                     1/2tsp

5.Nakuldana                                    12-13 no

For sugar Syrup ::

  1. Sugar                                            1cup
  2. Water                                          3cups
  3. Kesar                                            few strands
  4. Cardamom powder                   1/2tsp

 

 

METHOD OF PREPARATION :

 

First of all, we need to make paneer :-

 

  • Boil milk in a heavy bottom pan stirring continuously. When milk started boiling keep the flame low and  Remove the cream forms above the milk. Let it boil for sometime.

 

  • Switch off the flame and Add lemon juice, stir to mix well.  Milk will curdle and the milk  & whey will begin to split.

 

  • Now strain the cottage cheese in a cheese cloth lined above the strainer.wash it with under tap  water. It will  remove the smell of lemon juice.

 

  • Tie the cheese cloth and squeeze as much as possible to drain the excess water. Leave it for an hour, allow the water drained completely.

 

  • Now take the prepared cottage cheese, and transfer it to a clean kitchen counter, add yellow food colour, cardamom powder and knead it for 10 minutes until all the cottage cheese comes together to  forms a dough and palms looks oily.

 

  • Divide it into equal size balls. You ll get 10 big size  or 12-13 medium sized rosogolla.

 

  • Stuff the cottage cheese balls with a Nakuldana and shape these into equal roundels, ensure that there should be no crack.

 

  • Keep these aside.

 

  • In a pressure cooker add water, sugar, kesar and cardamom powder and boil till sugar melts.

 

  • Carefully put the prepared cottage cheese balls into the sugar syrup.

 

  •  You don’t need to add all the balls at a time. There should be enough space so that cottages cheese balls will expand.

 

  • After 15 minutes switch off the flame and wait for 10 minutes.

 

  • Open the pressure cooker and carefully take out the rosogolla from the sugar syrup.

 

  • Put these in cold water and again add rest of the balls and cook it till done.

 

  •  This time if your sugar syrup seems thick add 3-4tbsp of water, let it boil then add the cottage cheese balls.

 

  • Close the pressure cooker ,keep the flame high  and wait for one whistle. Then keep the flame low and cook till 15minutes.

 

  • Boil the sugar syrup for sometime and let it be little thick.
  • Remove it from the flame and pour in a bowl.

 

  • Wait till sugar syrup becomes warm. Add the rassogula and keep in refrigirator for 4-5 hour.

And enjoy.

 

 

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Notes :

  •  For curdling the milk vinegar, whey or curd can be added.

 

  • Afrer straining the paneer, washing is necessary to rinse off the lemon smell.

 

  • Tie the paneer in cheese cloth until the water drains out. You too can keep this above a colander and keep a heavy thing on it to drain the excess water.

 

  • Kneading part is very important to get a good rosogolla.

 

  • Yes, the food colour is optional. You can avoid it to get a white rosogolla.

 

  • When forming balls be very careful, if there will be a single crack the cottage cheese balls will broke in sugar Syrup.

 

  • Put the rosogolla in enough cold water so that they will retain there share.

 

  • Add the rassogula into the sugar syrup when sugar syrup is warm not hot otherwise it will broke.

 

  • Nakuldana is used for creating a hollow inside the cottage cheese balls. It can be avoided.

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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