Kolkata Sponge Roshogolla 😋

Name: Kolkata Sponge Roshogolla 😋
Total time: 21600 s
Yield: 12-15 people
Cuisine: Indian
Ingredients: 1.5 litre Full Cream Fresh Milk (Boiled): For Chhena; 1.5 Cups White Sugar; 6 Cups Water (RT); 2 tbsp Fresh Lemon Juice/White Vinegar mixed with 2 tbsps of water (RT): To curdle the milk; 1.5-2 tbsps Maida (All-purpose flour); 4-5 Green Cardamoms: Split; 2-3 Drops Rose Water: Optional; A Few Saffron Strands: Optional

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

This particular recipe is overly prepared & ordered by many from me....💁🏻‍♀️
This time it’s not only for the Cookpad GA4 requirement but coincidentally, again, the same day received a large batch orders in my apartment itself- The snapshots are from there itself...!!!

#GA4
#WK24
#Rasgulla

Anamika Banerjee @LadyLazarrus_9663

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Ingredients

6 hrs (prep to dish)

12-15 people

1.5 litreFull Cream Fresh Milk (Boiled): For Chhena
1.5 CupsWhite Sugar
6 CupsWater (RT)
2 tbspFresh Lemon Juice/White Vinegar mixed with 2 tbsps of water (RT): To curdle the milk
1.5-2 tbspsMaida (All-purpose flour)
4-5Green Cardamoms: Split
2-3 DropsRose Water: Optional
A FewSaffron Strands: Optional

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Steps

6 hrs (prep to dish)

1

Firstly, Boil the milk and turn off the flame once done, wait for about 2 minutes.
2

Keep the Vinegar/Lemon Juice and Water mixture ready as well, to curdle the boiled milk now.
3

Once the milk curdles & the Chenna & the whey separates, don’t add in the remaining citrine mixture and strain the Chenna with the help of a cheesecloth/muslin cloth & squeeze out the remaining water as much as possible.
4

Ensure not to squeeze out all the water content/moisture from it, keep it in the hanging position for about 2-3 hrs time (max.).
5

Once the Chhena is set, in a big Plate/Dish, pour it in with the maida (for the binding) & with the rear side of the palm mash it continuously until forms a smooth texture and dough (it’ll leave the plate, on it own, once & if the massaging is perfectly done)
6

Now, out of the entire dough: Which should yield about 14-15 equal pieces of Roshogollas...Now, in a big and deep saucepan: Add in the sugar and water & green cardamoms- as aforementioned & allow it to come to a full boil.
7

The flame should be at its high at this point: The Sugar Syrup should be thin absolutely. Once, it starts boiling high- Drops down the Roshogolla-dough balls into it, one by one very gently and carefully.
8

At this point and until the next 8 minutes time, the heat should be high, while the rasgullas get cooked with the lid on (don’t open the lid ever, at this stage)
9

After this, open the lid, the flame should still be at its highest and allow it to be cooked for another 3-4 minutes (without the lid on)
10

Now, put the flame on the medium-low and putting back the lid, let it cook for the next 15-16 mins time- in between 2-3 times the rasgollas to be flipped over very gently & cautiously & again, allow it to cook
11

Once the set time period is over: Turn off the flame & allow it to be cooled down by putting on its lid, on the oven top itself.
12

Then, transfer it to a separate bowl (else, if not transferred- the roshogollas will shrink in their sizes, without the uniform distribution of the thin sugar syrup- within which, it need be immersed completely)
13

Serve the Soft and Spongy and Juicy Roshogollas in its Kolkata style...💁🏻‍♀️ RELISH THIS SPECIAL KOLKATA DELICACY AGAIN 😋

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Cooksnaps

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Anamika Banerjee @LadyLazarrus_9663

on February 25, 2021 08:44

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻