Rosogolla is a very popular traditional Bengali desert made with fresh cottage cheese. Festivals and special occasions are incomplete without this sweet dish. Loved by people of all age groups, one can easily prepare this quick dessert recipe at home for your loved ones!
Ingredients:
1 liter Full Cream Milk
2 tablespoons Lemon Juice
1 and 1/2cup Sugar
4 cup Water
Process:
Bring the milk to boil over medium flame, Mix lemon juice with 2 tablespoons water.
Add water-lemon juice mixture gradually. Stir continuously, when the solid milk and the liquid milk separate completely, turn off the flame.
Spread a cheese-cloth over large strainer or colander. Transfer over it and drain the whey. Rinse it in running water or pour 2-3 glasses of plain water over it to remove the sourness.
Drain the water and tie the chhena in a muslin cloth. Squeeze it gently to drain the excess water and hang it for 30 minutes to get the right amount of moisture. Do nothing it for more than 30 to 45 minutes.
Untie the muslin cloth and transfer chhena to a plate.
Knead it with hand. It should be a smooth paste. If it is too dry, the rasogolla will turn hard. If it is too soft, it will break and lose shape after cooking.
Keep kneading till your palms turn a little greasy. It is an indication that it has started to release fat. Stop kneading after that.(pictture)
Make 13-15 small balls from the kneaded paneer dough. The size of balls will increase to almost double after boiling in sugar syrup in the next step, so do not make very large balls.(picture)
When it comes to a rolling boil, gently drop the prepared balls in it.(picture)
Cover it with a lid and let it cook over a hmedium flame. If you r using a pressure cooker, just put the lid over the cooker do not use the whistle.(picture)
After about 5 minutes, remove the lid and stir it gently with a spatula. Cover it with a lid again and let it boil over medium flame for 7-8 minutes. Stir it gently once in between. Remove lid and turn off the flame. You will notice that size of balls has increased to almost double.
The balls will shrink a little after turning off the flame. Transfer them to a large bowl and let them cool for 5-6 hours. The rasogollas are now ready for serving.(picture)
Ingredients:
1 liter Full Cream Milk
2 tablespoons Lemon Juice
1 and 1/2cup Sugar
4 cup Water
Process:
Bring the milk to boil over medium flame, Mix lemon juice with 2 tablespoons water.
Add water-lemon juice mixture gradually. Stir continuously, when the solid milk and the liquid milk separate completely, turn off the flame.
Spread a cheese-cloth over large strainer or colander. Transfer over it and drain the whey. Rinse it in running water or pour 2-3 glasses of plain water over it to remove the sourness.
Untie the muslin cloth and transfer chhena to a plate.
Keep kneading till your palms turn a little greasy. It is an indication that it has started to release fat. Stop kneading after that.(pictture)
Make 13-15 small balls from the kneaded paneer dough. The size of balls will increase to almost double after boiling in sugar syrup in the next step, so do not make very large balls.(picture)
When it comes to a rolling boil, gently drop the prepared balls in it.(picture)
Cover it with a lid and let it cook over a hmedium flame. If you r using a pressure cooker, just put the lid over the cooker do not use the whistle.(picture)
After about 5 minutes, remove the lid and stir it gently with a spatula. Cover it with a lid again and let it boil over medium flame for 7-8 minutes. Stir it gently once in between. Remove lid and turn off the flame. You will notice that size of balls has increased to almost double.
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