{"id":24837,"date":"2023-04-21T12:22:08","date_gmt":"2023-04-21T06:52:08","guid":{"rendered":"https:\/\/hogr.app\/blog\/?p=24837"},"modified":"2023-04-21T12:22:09","modified_gmt":"2023-04-21T06:52:09","slug":"rosogolla-baked-rosogolla-by-chef-ananya-bannerjee","status":"publish","type":"post","link":"https:\/\/hogr.app\/blog\/rosogolla-baked-rosogolla-by-chef-ananya-bannerjee\/","title":{"rendered":"Rosogolla & Baked Rosogolla by Chef Ananya Bannerjee"},"content":{"rendered":"\n

Rosogolla & Baked Rosogolla<\/strong><\/p>\n\n\n

\n
\"\"<\/figure><\/div>\n\n\n

Difficulty Level: Easy<\/strong><\/p>\n\n\n\n

Rosogolla<\/strong><\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

\u2022 1-litre fresh milk<\/p>\n\n\n\n

\u2022 1 cup sugar<\/p>\n\n\n\n

\u2022 5 cups water<\/p>\n\n\n\n

\u2022 Cardamom 3 or 4 pieces<\/p>\n\n\n\n

\u2022 Kewra water 2 Tablespoons (Optional)<\/p>\n\n\n\n

\u2022 2 Tablespoons White vinegar<\/p>\n\n\n\n

Optimising time for the preparation:<\/strong><\/p>\n\n\n\n

    \n
  • Milk boiling: 4-5 mins <\/li>\n\n\n\n
  • Spitting the milk: 2-3 mins <\/li>\n\n\n\n
  • Strain the milk, washing in cold water, and hang it for 1 hr. <\/li>\n\n\n\n
  • Knead Chenna for 5-7 mins. Form into balls. <\/li>\n\n\n\n
  • While Chenna is kneading, make the sugar syrup. <\/li>\n\n\n\n
  • Boil the rasgulla <\/li>\n\n\n\n
  • 5 mins high heat covered <\/li>\n\n\n\n
  • 5 mins medium heat covered <\/li>\n\n\n\n
  • 6-7 mins medium heat uncovered<\/li>\n<\/ul>\n\n\n\n

    Method<\/strong><\/p>\n\n\n\n

      \n
    • Take milk in a pan and bring it to a  boil<\/li>\n\n\n\n
    • Take 1 cup of water and vinegar and mix in a cup<\/li>\n\n\n\n
    • Pour the mixture into the milk and turn off the gas. Chenna is ready.<\/li>\n\n\n\n
    • Strain the chenna in a bowl on a muslin cloth<\/li>\n\n\n\n
    • Pour little cold water to remove the taste of vinegar<\/li>\n\n\n\n
    • Fold the muslin cloth and hang in for an hour so the extra water will drip from the chenna<\/li>\n<\/ul>\n\n\n\n
        \n
      • Knead the chenna to make a smooth dough<\/li>\n\n\n\n
      • In a pan make syrup with water & sugar & cardamoms & kewra water.<\/li>\n\n\n\n
      • Bring it to a boil. <\/li>\n\n\n\n
      • Make balls from the kneaded chenna of 1 about one-inch diameter.<\/li>\n\n\n\n
      • Add these balls to the boiling syrup and cover it. Let the syrup boil for 5 minutes on     high heat.<\/li>\n\n\n\n
      • Open the lid and gently tap the balls. Cover for another 5 minutes on medium heat.<\/li>\n\n\n\n
      • Cook for another 7  to 8 minutes without the cover. Switch off the gas.<\/li>\n\n\n\n
      • Let the rasgullas cool down completely. <\/li>\n\n\n\n
      • Refrigerate the rasgullas before serving.<\/li>\n<\/ul>\n\n\n\n

        Baked Rosogolla<\/strong><\/p>\n\n\n

        \n
        \"\"<\/figure><\/div>\n\n\n

        Ingredients<\/strong><\/p>\n\n\n\n

        \u2022 Readymade rosogollas \u2013 12 pieces<\/p>\n\n\n\n

        \u2022 Half a cup of milk<\/p>\n\n\n\n

        \u2022 Saffron \u2013 One pinch<\/p>\n\n\n\n

        \u2022 200 gms mawa<\/p>\n\n\n\n

        \u2022 1 cup condensed milk<\/p>\n\n\n\n

        \u2022 Cardamom powder \u2013 1\/4th teaspoon<\/p>\n\n\n\n

        Method<\/strong><\/p>\n\n\n\n

          \n
        • Squeeze the sugar syrup from the rasgullas & arrange them in a baking dish<\/li>\n\n\n\n
        • Heat the milk in a pan & add the saffron strands<\/li>\n\n\n\n
        • Add the mawa and mix well & then add condensed milk and mix well. Ensure there are no lumps<\/li>\n\n\n\n
        • Cook for 5 to 6 minutes, add the cardamom powder and switch off the gas.<\/li>\n\n\n\n
        • Pour the mawa mixture on the rasgullas <\/li>\n\n\n\n
        • Bake in an oven @200 degrees for 6 minutes or till you get a brown layer on top<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

          Rosogolla & Baked Rosogolla Difficulty Level: Easy Rosogolla Ingredients \u2022 1-litre fresh milk \u2022 1 cup sugar \u2022 5 cups water \u2022 Cardamom 3 or 4 pieces \u2022 Kewra water 2 Tablespoons (Optional) \u2022 2 Tablespoons White vinegar Optimising time for the preparation: Method Baked Rosogolla Ingredients \u2022 Readymade rosogollas \u2013 12 pieces \u2022 Half a cup of milk \u2022 Saffron \u2013 One pinch \u2022 200 gms mawa \u2022 1 cup condensed milk \u2022 Cardamom powder \u2013 1\/4th teaspoon Method<\/p>\n","protected":false},"author":23,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[474,925],"tags":[],"_links":{"self":[{"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/posts\/24837"}],"collection":[{"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/comments?post=24837"}],"version-history":[{"count":0,"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/posts\/24837\/revisions"}],"wp:attachment":[{"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/media?parent=24837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/categories?post=24837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hogr.app\/blog\/wp-json\/wp\/v2\/tags?post=24837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}