Kolkata-r Rasogolla

Rasogolla

Rasogolla is a syrupy dessert popular in the Indian subcontinent, especially in Odisha, West Bengal, and Mauritius. The dish originated in Odisha centuries ago, while a whitish spongy variant (called "Bengali Rasogolla" or "Sponge Rasogolla") became popular in Bengal in the 19th century. Rasogolla is made from ball shaped dumplings of chana (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.

Ingredients:

Milk - 1 litre (5 cups)
Lime Juice - 2 table spoon
Ararot - 1 table spoon
Sugar - 300 gms. (11/2 cup)

Instructions:

1. Chana is the main ingredient used to make Rasogolla. We can either buy fresh chana from any regular dairy or we can make it at home. If you wish to make chana at home, then firstly we will tell you the recipe to prepare chana at home.

2. To prepare chana take milk in a big pan and boil it by adding few drops of lime juice to it. Stir it till the white curd forms at the top water are left at the bottom. Turn off the flame and strain the milk. Take chana in a cloth and keep on pouring cold water onto it, so that the lemon flavor does not get added to the chana. Press the cloth with the hands to strain the excess water. Chana is ready to make rasogolla.

3. Take out the Chana in a big plate, add ararot to it and mix it well. Knead the mixture so well that it should look like dough.

4. Now divide the dough in equal parts and make small balls from it. Make as many balls as you can. Cover them with a wet cloth and leave it for half an hour.

5. Now take 300 gms sugar and 1 litre water and bring them, to boil. When the water starts to boil add all the balls to the syrup. Cover it with a lid, and let it boil for 20 minutes. Rasogolla will puff up. Turn off the flame and let it cool down.

6. Chana Rasogollas are ready. Keep them inside the refrigerator for some time. Take them out of the refrigerator and serve them. forms at the top water is left at the bottom. Turn off the flame and strain the milk. Take chana in a cloth and keep on pouring cold water onto it, so that the lemon flavor does not get added to the chana. Press the cloth with the hands to strain the excess water. Chana is ready to make rasogolla.

7. Take out the chana in a big plate, add ararot to it and mix it well. Knead the mixture so well that it should look like a dough.

8. Now divide the dough in equal parts and make small balls from it. Make as many balls as you can. Cover them with a wet cloth and leave it for half an hour.

9. Now take 300 gms sugar and 1 litre water and bring them, to boil. When the water starts to boil add all the balls to the syrup.Cover it with a lid, and let it boil for 20 minutes. Rasogolla will puff up. Turn off the flame and let it cool down.

10. Rasogollas are ready. Keep them inside the refrigerator for some time. Take them out of the refrigerator and serve them.

Source: www.nishamadhulika.com