Easy Rosgolla Recipe step by step guide with special tips

 Hellow everyone, my name is Rikta Mondal and I want to extend a warm welcome to Yum Yum Palates.And Thanks for joining with us. In this beautiful and interesting blog, I will be providing a detailed guide on how to prepare special Rosgolla recipe. I will be sharing some Yum Yum tips along the way, so I hope you find this recipe enjoyable. Without further nonsense, let's dive in.

Rosgolla recipe 

Rosgolla, a popular Bengali dessert, has become a sensation globally due to its delicious taste. This syrupy, spongy ball treat is a favorite of all age groups, and it's easy to see why. The main ingredient of Rosgolla is chenna, which is the Indian version of cottage cheese, and it is soaked in a sugar syrup that is flavored using cardamom, saffron, and rose water.

Our blog will provide a comprehensive recipe for making Rosgolla at home, including special tips to ensure your Rosgollas turn out perfect every time.

what will it take:

For the Rosgolla:

• 1 liter full-fat milk
• 2-3 tbsp lemon juice or vinegar
• 2 cups of water
• 1 cup sugar
• 3-4 cups of ice-cold water
• 1/4 tsp cardamom powder
• 4-5 strands of saffron
• 1 tsp rose water

Let's follow this Yum step :

For the Chenna:

Yum 1: To begin, warm up the milk on medium heat in a pan with a sturdy base.

Yum 2: To avoid the food from sticking to the bottom of the pan, it's necessary to stir it from time to time.

Yum 3: After bringing the milk to a boil, you should add 2-3 tablespoons of vinegar or lemon juice. Mix it well until the milk curdles and the whey separates.

Yum 4: Turn off the heat and let it sit for approximately 5-11 minutes. Place a muslin cloth on top of a container and pour the curdled milk into it, ensuring that the whey is completely strained out.

Yum 5: Tie the cloth and leave it to hang for roughly 30-32 minutes so that any excess water drips out.

Yum 6: nce the chenna is fully formed, remove it from the cloth and knead it for approximately 10-12 minutes until it is smooth and free of lumps. Create small, golf ball-sized rounds out of the chenna.

For the Sugar Syrup:

Yum 7: Using a different pan, warm up a combination of 2 cups of water and 1 cup of sugar at moderate heat.

Yum 8: Continuously stir the mixture until the sugar dissolves, and the syrup boils.

Yum 9: Next, include cardamom powder, saffron, and rose water to the syrup and mix it thoroughly.

Yum 10: Decrease the heat and allow the syrup to simmer for a short while. No details should be left out, as this is the process for creating the syrup.

For Assembling:

Yum 11: To prepare Rosgollas, you need to add the chenna balls into the syrup and then put a lid on the pan.

Yum 12: Cook them for 10-13 minutes on medium heat until they increase in size and become spongy.

Yum 13: Once done, switch off the heat and allow them to sit in the syrup for 30 additional minutes.

Yum 14: Then, take them out of the syrup and place them in a bowl of ice-cold water for about 10 minutes.

Yum 15: Finally, serve the Rosgollas cold, decorated with a few strands of saffron. It is important not to leave out any of these steps to achieve the desired result.

Yum Yum Secret Tips:

1. Use full-fat milk to make the chenna as it will result in a softer and creamier Rosgolla.
2. Do not over-knead the chenna as it will result in hard and rubbery Rosgollas.
3. Make sure the sugar syrup is hot when you add the chenna balls to it.
4. Do not overcrowd the pan while cooking the Rosgollas.
5. Always soak the Rosgollas in ice-cold water after removing them from the syrup to prevent them from getting too sweet.

last words:

Yum Yum Plates provides a guide on how to make Rosgolla, a delectable dessert that requires only a handful of ingredients and can be easily prepared at home. By following the steps and tips provided, you can create a perfect Rosgolla that will leave a lasting impression on your loved ones. Yum Yum Plates expresses gratitude for your visit.