Without fail recipe ultimate Sponge Rose Roshogolla easy, fast, practical.
Good Evening every body, at this time you get present recipe Sponge Rose Roshogolla with 9 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 13 stages of easy cooking Sponge Rose Roshogolla.
Ingredients for Sponge Rose Roshogolla
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Prepare 1/2 L : Fresh Milk: Full Cream (Preferably).
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Needed 1 tbsp : Fresh Lemon Juice or White Vinegar.
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Prepare 1 tbsp : Water (RT).
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Needed 1 Cup : Sugar.
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Needed 4 Cups : Water (RT).
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Needed 1/2 tsp : Rose Essence.
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Needed 1/4 tsp : Kewra Water: Optional.
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Needed 2-3 Drops : Rose/Pink Colour.
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Prepare A few : Dry Rose Petals: Optional.
If all ingredients Sponge Rose Roshogolla it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Sponge Rose Roshogolla
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Firstly, Boil the milk and turn off the flame once done, wait for about 2 minutes.
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Keep the Vinegar/Lemon Juice and Water mixture ready as well, to curdle the boiled milk now.
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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 cheese cloth/muslin cloth & squeeze out the remaining water as much is possible.
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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).
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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).
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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.
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The flame should be at its high at this point: The Sugar Syrup should be thin absolutely… Once, it starts boiling high- Drop down the Roshogolla-dough balls into it, one by one very gently and carefully, add in a few drops of the rose colour & a few dry Rose Petals- (optional).
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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).
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After this, open the lid, flame should still be at its highest and allow it to be cooked for another 3-4 minutes (without the lid on).
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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.
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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..
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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).
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Serve now- the Soft and Spongy and Juicy & Rose flavoured Rosogollas in its Kolkata style… RELISH THIS SPECIAL KOLKATA DELICACY AGAIN.
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