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Home Dish Kolkata Sponge Roshogolla 😋

Kolkata Sponge Roshogolla 😋

Name: How to cook Kolkata Sponge Roshogolla 😋 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12-15 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Kolkata Sponge Roshogolla 😋

Needless to say anything much about it- Those who aren’t aware of the same, would request them to please give it a try yourselves & then, share your own experiences, herein itself 💁‍♀️

Ingredient

Food ration :

12-15 people

Cooking time :

10 hrs (prep to

1 litre

Full Cream Fresh Milk (Boiled)

1 Cup

Green Cardamoms (Freshly Ground)

1 1/2 tbsp

Maida (All-purpose flour): For binding of the Rasgullas

2 tbsp

White Vinegar (Mixed with 1 1/2 tbsp Water): To Curdle the Milk

Cooking instructions

* Step 1

First up: Boil the milk & turn off the flame once done, wait for about 2 mins time

* Step 2

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

* Step 3

Add this mixture gradually in 3-4 intervals & keep on stirring continuously at the same time but very gently

* Step 4

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

* Step 5

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 6

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 & dough (it’ll leave the plate/parat, on its own, once & if the massaging is perfectly done)

* Step 7

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 8

Now, in a big & deep saucepan: Add in the sugar & 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

* Step 9

Once, it starts boiling high- Drop the Roshogolla-dough balls into it, one by one very gently & carefully

* Step 10

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

* Step 11

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

* Step 12

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

* Step 13

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 14

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