Rosogolla Recipe

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Rosogolla Recipe


By Monish Gujral Published: May 12, 2013

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    1. Boil the milk in a large pan, keep stirring so the milk does not scorch to bottom.
    2. As the milk rolls to boil, remove from heat and gradually add the lime juice and keep stirring. The milk will start to curdle, the whey will separate.
    3. Strain the curdled milk with the help of cheese cloth.
    4. Collect the cheese in the cheese cloth and run under clod water. This will ensure to wash out any smell of lime juice in the cheese as well as cooling down the cheese and making it softer
    5. Tie up the cheese cloth and squeeze out excess water, hang the cheese cloth bag to drain out excess water.
    6. Take the cheese in a flat plate, add sooji (semolina), 2 teaspoon sugar and mix well for 2 min or till smooth
    7. Knead the dough with your back of your hand for 4-5 min or till no lumps. Divide the dough into four balls.
    8. From each ball make 5 balls. Put one Sweet makhana (sugar ball) in each ball. Repeat the step for other cheese balls, so at the end you will finish with 20 cheese balls.
    9. In a wide mouthed and dip pan (with cover) add 6 cups of water and 2 cups of sugar, boil the syrup. Add crushed green cardamom.
    10. Add the cheese balls, cover the pan. Keep an eye so the syrup does not spill. Cook for 40-45 min.
    11. In between add little warm water to the syrup, because as the syrup is boiling for long it may thicken and make the rosogolla hard, to keep the consistency of the syrup same, add little hot water.
    12. As the cheese balls are cooking turn the cheese balls very gently. The cheese balls will puff and will be double the size, make sure you are using a large enough pan to accommodate all the cheese balls. After 40-45 min switch off the heat, remove pan from heat and let it cool down to room temperature. As the rosogollas will cool down they will shrink in size. Rosogolla will taste best the next day. You can cool it inside a refrigerator and serve cold or at room temperature.

    First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

    1 Comment

    1. Rana

      July 21, 2014 at 11:26 am

      “Remember that Bengali households still are known for their amazing food culture and this fact is known world-wide :)

      tanSEN was bengali my dear friend, so were a lot of other people! want to see the entire list as it stands today? so was subash chandra bose and sri aurobindo :)

      and i can name a million others and i am proud to say our greateness can be exerted beyond our national borders.
      we are the fifth largest speakers!

      we bengalis have won pretty much every award in the world stage you name it we have it and we are damn proud of what we have :)

      its the only country in the world which took rebellion because it couldn’t speak its mother tongue and it won! and won so hard that the UN had to adopt that day as the international language day, which celebrates languages from all over the world.

      did you know that the FAMOUS SEARS TOWER is architectured by another bengali?”

      (MBA graduate, IMT Ghaziabad)
      Bengaluru, Karnataka

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