Festivals are all about spending time with family and indulging in delicacies and sweets. However, this year with family get-togethers being limited and socially-distanced owing to the pandemic, how about adding some sweetness to your celebration to cheer yourself up? And what better than a special rosogulla recipe when the days are all about revelling in the spirit of Durga Puja?
Here’s chef Kirti Bhoutika’s interesting recipe that we came across on Instagram.
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PERFECT ROSOGOLLA (With tips and tricks) The wait is over! My first Durga Puja special recipe had to be ROSOGOLLA ! Ingredients- 1 lt milk ( fresh whole fat cow milk- not tetra pack) 2-3 tbsp lemon juice Water to wash the Chenna 8 cups water 2 cups sugar Points to remember- 1. Quality of milk matters 2. Remember to wash the Chenna 3. Do not over squeeze the Chenna, it will make the chenna dry 4. Make a soft and smooth dough of Chenna, knead it well with the back of your palm. 5. Cook the Rosogolla in a big vessel because they need space to grow in size. 6. Do not open the lid again and again as it might flatten the balls. #rosogolla #bengalisweet #benagli #durgapujarecipe #durgapuja #durgapuja2020 #IGdurgapujo #fbdurgapujo
“The wait is over! My first Durga Puja special recipe had to be rosogulla!” mentioned Bhoutika.
Take a look at the recipe.
1l – Milk (fresh whole fat cow milk)
2-3 tbsp – Lemon juice
Water to wash the chenna
8 cups – Water
2 cups – Sugar
*In a large vessel, boil milk. Keep stirring.
*Once the milk comes to a boil, pour two-three tablespoon of lemon juice and stir until the milk curdles.
*Do not boil once water separates completely.
*Drain curdled milk over a cloth and then squeeze the water completely.
*Rinse curdled milk with fresh water to remove sourness from lemon juice. Squeeze again.
*Hang for one hour to ensure there is no water content, yet it retains the moisture.
*After one hour, mash the chenna till it turns smooth.
*Now prepare small ball-sized rosogullas and keep aside. Cover and keep to prevent from drying.
*In a large vessel, take two cups sugar, eight cups water and three pods cardamom.
*Stir and dissolve the sugar completely.
*Now boil the water for five minutes and drop-in rolled balls, one by one.
*Cover and boil for 10 minutes or until rosogulla doubles in size.
*Drop into ice-cold water immediately, to prevent them from shrinking in size.
*Once cooled completely, pour in leftover sugar water.
*Finally, enjoy rosogulla chilled or as it is.
*Quality of milk matters
*Remember to wash the chenna
*Do not over squeeze, it will make the chenna dry
*Make a soft and smooth dough of chenna, knead it well with the back of your palm
*Cook rosogolla in a big vessel because they need space to grow in size
*Do not keep opening the lid as it might flatten the balls
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