Rosogolla & Baked Rosogolla
Difficulty Level: Easy
Rosogolla
Ingredients
• 1-litre fresh milk
• 1 cup sugar
• 5 cups water
• Cardamom 3 or 4 pieces
• Kewra water 2 Tablespoons (Optional)
• 2 Tablespoons White vinegar
Optimising time for the preparation:
- Milk boiling: 4-5 mins
- Spitting the milk: 2-3 mins
- Strain the milk, washing in cold water, and hang it for 1 hr.
- Knead Chenna for 5-7 mins. Form into balls.
- While Chenna is kneading, make the sugar syrup.
- Boil the rasgulla
- 5 mins high heat covered
- 5 mins medium heat covered
- 6-7 mins medium heat uncovered
Method
- Take milk in a pan and bring it to a boil
- Take 1 cup of water and vinegar and mix in a cup
- Pour the mixture into the milk and turn off the gas. Chenna is ready.
- Strain the chenna in a bowl on a muslin cloth
- Pour little cold water to remove the taste of vinegar
- Fold the muslin cloth and hang in for an hour so the extra water will drip from the chenna
- Knead the chenna to make a smooth dough
- In a pan make syrup with water & sugar & cardamoms & kewra water.
- Bring it to a boil.
- Make balls from the kneaded chenna of 1 about one-inch diameter.
- Add these balls to the boiling syrup and cover it. Let the syrup boil for 5 minutes on high heat.
- Open the lid and gently tap the balls. Cover for another 5 minutes on medium heat.
- Cook for another 7 to 8 minutes without the cover. Switch off the gas.
- Let the rasgullas cool down completely.
- Refrigerate the rasgullas before serving.
Baked Rosogolla
Ingredients
• Readymade rosogollas – 12 pieces
• Half a cup of milk
• Saffron – One pinch
• 200 gms mawa
• 1 cup condensed milk
• Cardamom powder – 1/4th teaspoon
Method
- Squeeze the sugar syrup from the rasgullas & arrange them in a baking dish
- Heat the milk in a pan & add the saffron strands
- Add the mawa and mix well & then add condensed milk and mix well. Ensure there are no lumps
- Cook for 5 to 6 minutes, add the cardamom powder and switch off the gas.
- Pour the mawa mixture on the rasgullas
- Bake in an oven @200 degrees for 6 minutes or till you get a brown layer on top
