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Home Dish Roshogolla ar Payesh/Kheer Rasgulla

Roshogolla ar Payesh/Kheer Rasgulla

Name: How to cook Roshogolla ar Payesh/Kheer Rasgulla - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 Servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Roshogolla ar Payesh/Kheer Rasgulla

An unique Bong Sweetmeat Recipe, aptly suited to any festivities functions or ceremonies…. Without trying this out on your own, it’s quite a difficult task to explain its immensely delectable & flavourful tastes, thus satiating completely to one’s sweet tooth cravings

Ingredient

Food ration :

12 Servings

Cooking time :

1.5 hrs. Prep Time: 1.5 hrs.

1 L

For the Homemade Chhena: Full Cream Milk

2 tbsps

Fresh Lemon Juice/White Vinegar + 2 tbsps Water: Diluted

500 gms

Fresh Milk: Full Cream, preferably

1 Cup

Sugar

1/4 Cup

Milkmaid

A few

Saffron Strands

1/2 tsp

Cardamom Powder

1 tsp

Rose Water: Optional

1/8 Cup

Finely Chopped: Pistachios & Almonds Slivers

1 tsp

Maida/All-purpose flour

5-6 Cups

Water (RT)

As Required

Saffron Strands: Optional

2-3

Green Cardamoms: Split

1 tsp

Rose Water

Cooking instructions

* Step 1

Firstly, Boil the milk and turn off the flame once done, wait for about 2 minutes- Keep the Vinegar/Lemon Juice and Water mixture ready as well, to curdle the boiled milk now- Add this mixture gradually in 3-4 intervals and keep on stirring continuously at the same time but very gently

* Step 2

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 cheese/muslin cloth & squeeze out the remaining water as much is possible- 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)

* Step 3

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)- Now, out of the entire dough: Which should yield about 14-15 equal pieces of Roshogollas (that’s what it’s yielded me, for a slightly bigger size- it’the yield about 12 pieces)

* Step 4

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

* Step 5

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

* Step 6

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-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

* Step 7

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)- Now to add onto its utmost enriched taste, looks & flavours enhancement- Prepare & Cook the same in Kheer/Payasam/Payesh, as well

* Step 8

This is how, it’s to be transformed into the most exquisite & flavourful Kheer Rasgulla- Boil the required measured milk along with rest all other ingredients for the same aforesaid, leaving out the milkmaid at this point- Bring to a rolling boil a few times until the milk reduces a bit in its initial quantity- Add into it the already cooked Roshogollas by squeezing out its entire sugar syrup inside it (else, it won’t drink the kheer milk at this point)

* Step 9

Boil in the Roshogollas in this Kheer for another 5-6 mins time by covering up & reducing the flame to the low-medium, until it’s once more bounces back to its, extremely soft, juicy & rich & creamy textures- This time by drinking the Kheer & not the sugar syrup, now is the good time to add in the milkmaid or/& milk powder whichever’s you’re using or even if you’re using the both (I did so)

* Step 10

Let it again simmer with the lid on for a few mins more (2-3 mins time), Turn off the flame & allow it to cool down completely before serving it nicely post the garnish- Your very own way- This can be had either chilled (refrigerating) or as is normal cold in the RT- I love to have it chilled for sure, always