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Chocogolla Chocolate Roshogolla Fusion Chocolate with Sponge Ros
Introduce
Chef :
Anamika BanerjeeChocogolla Chocolate Roshogolla Fusion Chocolate with Sponge Ros
My first attempt on Roshogollas to try out this Fusion Concept & it simply turned out to be mind blowing & immensely, irresistibly delectable !!!
Ingredient
Food ration :
10-12 PeopleCooking time :
3 hrs (prep to
1 1/2 tbsp
maida/All -purpose flour
1 Cup
Sugar (Granulated)
4 Cups
Water For the Sugar Syrup
1 1/2 tbsp
Cocoa Powder
1/2 tsp
Green Cardamom Powder
Cooking instructions
* Step 1
First up: Boil the milk- allow it to cool down a bit & then curdle it
* Step 2
To curdle the milk: Use the W. Vinegar & Water mixture, gradually while stirring continuously with a ladle/spoon
* Step 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
* Step 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
* Step 5
Once, it became a bit smooth- now, add in the Maida to it & again marh it well to get well combined
* Step 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)
* Step 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
* Step 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
* Step 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)
* Step 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
* Step 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)
* Step 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
* Step 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
* Step 14
Our CHOCOGOLLAS are ready to be simply grabbed in no time now
Note: if there is a photo you can click to enlarge it
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