Recipe of Homemade Kolkata Sponge Roshogolla ๐
Kolkata Sponge Roshogolla ๐ Recipe
Hi, I am Carol. Today, I will show you a way to prepare kolkata sponge roshogolla ๐ recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Kolkata Sponge Roshogolla ๐ Recipe
Kolkata Sponge Roshogolla ๐ is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They're fine and they look fantastic. Kolkata Sponge Roshogolla ๐ is something that I have loved my whole life.
Kolkata Sponge Roshogolla ๐ is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Kolkata Sponge Roshogolla ๐ is something which I have loved my entire life. They're fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook kolkata sponge roshogolla ๐ using 8 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Kolkata Sponge Roshogolla ๐:
- Make ready 1.5 litre of Full Cream Fresh Milk (Boiled): For Chhena.
- Prepare 1.5 Cups of White Sugar.
- Take 6 Cups of Water (RT).
- Prepare 2 tbsp of Fresh Lemon Juice/White Vinegar mixed with 2 tbsps of water (RT): To curdle the milk.
- Make ready 1.5-2 tbsps of Maida (All-purpose flour).
- Take 4-5 of Green Cardamoms: Split.
- Take 2-3 Drops of Rose Water: Optional.
- Take A Few of Saffron Strands: Optional.
Steps to make Kolkata Sponge Roshogolla ๐:
- 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..
- 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 cheesecloth/muslin cloth & squeeze out the remaining water as much as 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.)..
- 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...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..
- The flame should be at its high at this point: The Sugar Syrup should be thin absolutely. Once, it starts boiling high- Drops down the Roshogolla-dough balls into it, one by one very gently and carefully..
- 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, the flame should still be at its highest and allow it to be cooked for another 3-4 minutes (without the lid on).
- 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..
- 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).
- Serve the Soft and Spongy and Juicy Roshogollas in its Kolkata style...๐๐ป♀️ RELISH THIS SPECIAL KOLKATA DELICACY AGAIN ๐.
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