Chocogolla Chocolate Roshogolla Fusion Chocolate with Sponge Ros

Name: Chocogolla Chocolate Roshogolla Fusion Chocolate with Sponge Ros
Total time: 10800 s
Yield: 10-12 People
Cuisine: Indian
Ingredients: 1 litre Fresh Milk (Full Cream/Cow Milk Boiled); 2 tbsp White Vinegar (Mixed with Water) To curdle the milk; 2 tbsp Water Mixed with the White Vinegar; 1 1/2 tbsp maida/All -purpose flour; 1 Cup Sugar (Granulated); 4 Cups Water For the Sugar Syrup; to taste sugar; 1 1/2 tbsp Cocoa Powder; 1/2 tsp Green Cardamom Powder

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

My first attempt on Roshogollas to try out this Fusion Concept & it simply turned out to be mind blowing & immensely, irresistibly delectable !!!

Try out yourselves, to checkout on the same & perhaps, again re-post it herein itself

#GA4
#Week10
#Chocolate

My first attempt on Roshogollas to try out this Fusion Concept & it simply turned out to be mind blowing & immensely, irresistibly delectable !!!

Try out yourselves, to checkout on the same & perhaps, again re-post it herein itself

#GA4
#Week10
#Chocolate

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

My first attempt on Roshogollas to try out this Fusion Concept & it simply turned out to be mind blowing & immensely, irresistibly delectable !!!

Try out yourselves, to checkout on the same & perhaps, again re-post it herein itself

#GA4
#Week10
#Chocolate

My first attempt on Roshogollas to try out this Fusion Concept & it simply turned out to be mind blowing & immensely, irresistibly delectable !!!

Try out yourselves, to checkout on the same & perhaps, again re-post it herein itself

#GA4
#Week10
#Chocolate

Saved

Ingredients

3 hrs (prep to

10-12 People

1 litreFresh Milk (Full Cream/Cow Milk Boiled)
2 tbspWhite Vinegar (Mixed with Water) To curdle the milk
2 tbspWater Mixed with the White Vinegar
1 1/2 tbspmaida/All -purpose flour
1 CupSugar (Granulated)
4 CupsWater For the Sugar Syrup
to taste sugar
1 1/2 tbspCocoa Powder
1/2 tspGreen Cardamom Powder

Saved

Steps

3 hrs (prep to

1

First up: Boil the milk- allow it to cool down a bit & then curdle it
2

To curdle the milk: Use the W. Vinegar & Water mixture, gradually while stirring continuously with a ladle/spoon
3

Once curdled- Separate the whey & the Chhena, by straining the same on a cheesecloth & squeeze out the excess water but not entirely- a bit of moisture need be therein for any kinda spongy Roshogollas
4

Now, hang the Chhena, just for about 30 mins time & then in a big plate/parat/dish: Take the Chhena & marh it with the back/rear side of the palm to avail a smooth & crack-free dough
5

Once, it became a bit smooth- now, add in the Maida to it & again marh it well to get well combined
6

Then, add in the Cocoa Powder to it- You can make it either completely chocolatey or 1:1 ie. One part Chocolate & another part its original off-white colour, together- (I’ve made it completely Chocolatey)
7

Now, in a large & heavy bottom vessel: Add in the measured sugar & water ratio correctly & allow it to boil, drop into it some green cardamoms
8

Once it starts boiling: Drop in the Roshogollas, quickly one by one into the sugar syrup & cover the lid & allow it to cook for the next 8-10 mins time over the high flame
9

Once done- Now, open the lid of the pan & shake the pan very carefully & again allow it to cook for the next 3-4 mins time over the high flame (without the lid)
10

Once done with this step: Now, again shake the pan very carefully & cautiously & place it back to the oven- Cover the lid at this point Reducing the flame to the low
11

Allow it to cook for another 16-18 mins time, stirring occasionally in between, very carefully (since the roshogollas are absolutely soft enough at this stage)
12

Once done now: Turn off the flame & finally shake the pan very gently & cautiously & place it back to the oven (turned off already) & allow it to cool down until lukewarm
13

Once cooled down a bit to its lukewarm stage: Transfer the Sweets very carefully & gently to another bowl & pour in the sugar syrup over it & keep it in the RT for the next 6-8 hrs time (overnight best, if made in the evening time), before serving it chilled after this time frame or as is, without chilling at all
14

Our CHOCOGOLLAS are ready to be simply grabbed in no time now

Saved

Cooksnaps

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Anamika Banerjee @LadyLazarrus_9663

on November 22, 2020 19:07

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 😊💁🏻‍♀️👍🏻