Bengali Sponge Rosagulla

Name: How to cook Bengali Sponge Rosagulla - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people (approx yield 8)
Cuisine: Us

Introduce

Chef :

Madhumita Bishnu

Bengali Sponge Rosagulla

#GA4 #week24 Bengal has given the best, softest, spongiest Rosagulla to India and though there are lot of debates on the origin, being a proud Bengali, I love to share this recipe

Ingredient

Food ration :

2 people (approx yield 8)

Cooking time :

Preparation time-10 mins, Cooking time-7hr

1 litre

Cooking instructions

* Step 1

In a heavy bottomed bowl add the milk and bring it to boil on high heat until milk starts boiling. Switch off the flame and slowly add the lime juice to make Chena.

* Step 2

The chena after adding lime juice

* Step 3

Take a bowl, add a colander and a muslin cloth on it. Pour the hot chena and give it a light wash while it’s hot. Squeeze out the chena water but don’t overdo. The moisture should be retained in the chena

* Step 4

Tie the muslin cloth to a window grill and have a bowl beneath to get the extra chena water out. Keep it in this position for 30 mins

* Step 5

To make the syrup in a heavy bottomed bowl add 2 cups sugar to 10 cups water and bring it to boil. On high heat first for 5 mins have the syrup being made. Then reduced the flame.

* Step 6

Add the chena now to a plate and knead but don’t apply too much pressure. The dough should be a soft texture. Knead for 5 mins.

* Step 7

Make approx 8 balls and gently add to the sugar syrup one at a time. Cover with a lid and keep on high flame for 5 mins and reduce to medium high for next 10 mins. The balls will double in size. Set aside