Monday, November 12, 2012

Rosogolla - a sweet Bengali recipe


Blogging Marathon Week 2 Day 3

Rosogolla

When I think of Bengali cuisine the first thing that comes to mind is the array of Bengali sweets and the rosogolla stands up tall. So could not complete the Bengali recipes Blogging Marathon without this delicious Bengali sweet that is made from fresh paneer(cottage cheese).

The many experiments in my kitchen have definitely taught me one thing, no dish is as easy as it looks and making Indian sweets definitely requires a lot of patience and practice. The rosogolla has been eluding me for some time, and several failed attempts and frustrating moments later have finally managed to get it right. There are two very important things to keep in mind while making the rosogolla. First, once the paneer is done take it off the stove and drain it immediately so that it does not cook any further. What you need is fresh soft paneer to get good results. Secondly, the sweetness of the sugar syrup should be right so that the rasagullas take in the right amount of sweetness. Here is the recipe for the Rasagulla.

Ingredients for rosogolla:
Milk - 2 litres(I could make 23 rasagullas with this)
Lemon juice - 1.5 tbsp
For the sugar syrup:
Sugar - 1 cup
Water - 1 and 3/4 cup
Method for making the rosogolla:
1- Pour the milk into a pan and let boil. When it comes to a boil, add in the lime juice. You will see the milk curdling and separating into paneer and whey. Take off the stove and drain the paneer using a muslin cloth(do not throw away the whey as it is highly nutritious and can be used instead of water to make the dough for your rotis/naan).
2- Drain the paneer and hang over the kitchen sink tied in the cloth to let the excess whey too drain off. Let hang for abour 30 minutes.
3- For making the sugar syrup, take a pan and add in the sugar and water. Let boil. When boiled, make medium sized(lemon-sized) balls from the paneer and put one by one into the sugar syrup. Cover with a lid and cook for 10-15 minutes. Remove lid every few minutes. You will see that they have puffed up well. Turn off the stove. Serve after 2-3 hours so that the sugar syrup is well absorbed. You may serve it chilled too.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#22

10 comments:

Priya said...

Happy Diwali wishes to you and your family.Spongy,juicy beauties,cant resist.

Srivalli said...

That's one classic Bengali sweet..looks good..

Pavani said...

Perfect looking Rasogullas.. Fluffy and delicious.

The Pumpkin Farm said...

spongy and delicous looking rasgullas, wonderful recipe

sara's TASTY BUDS said...

hi vandhana , first time on your blog , happy to follow you. juicy rasagullas

sushma said...

Yummy rosogolla's....mouth watering

PJ said...

A classic bengali dessert. Looks delicious.

Manidipa Bhaumik said...

Your Rosogollas look very juicy, this yellowish color also looks nice. Have you used any food-color for that?

Kindly visit my first recipe event @ "I love my Mom's Recipes"

runnergirlinthekitchen.blogspot.com said...

Ohh these look so juicy and soft!

Beena.stephy said...

Yummy dessert . Love ur blog. am following u . hope u will follow me back.
www.cookingatmayflower.blogspot.com

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