Baked Roshogolla

Hello my dear friends and fellows!
Welcome back to my space Dish Of Delight once again. In my previous post I have shared the recipe for making soft Roshogolla. Today I am going to share our Kolkata special, the unique Baked Roshogolla recipe. I would suggest all my foodie friends to try this recipe at least once at your kitchen and I am sure you would love the taste of this sweet dish.
So let’s go through the recipe for making Baked Roshogolla.

Ingredients

Roshogolla 12 to 15 pieces
Milk 500 ml + 1/3 cup
Milk powder 1/3 cup
Cardamom powder ¼ tsp
Condensed milk 150 to 200 ml or as per taste
Chopped dry fruits (cashew and pistachios) for garnishing (optional)

Here 1 cup = 250 ml

Procedure

• Make Roshogollas following the steps as I have shared in my previous post ‘Roshogolla’ or else you can also use readymade store bought rasgullas for this recipe
• Take the milk in a heavy bottomed pan and set it at medium high flames. Repeatedly stir and boil the milk until it is reduced to 1/2 of its original volume
• Now add the milk powder to 1/3 cup of milk and stir and mix well so that no lumps of the powder milk remains
• Now, add this milk mixture to the boiling milk, add the cardamom powder and mix well. Stir and boil the milk for 2 more minutes
• Then, add the condensed milk and mix well. Boil the milk for 1 more minute and then switch off the flames
• Now, take a baking tray preferably hard glass tray. Gently squeeze and place the Roshogollas in a single layer in the tray
• Add the prepared milk kheer over the Roshogollas. The milk should remain 1” below the edge of the tray
• Now, bake it in the microwave at 180 degrees for 6 to 10 minutes or until the upper surface of the kheer turns dark golden brown colour. Then, take it out from the oven let it cool down and rest for about ½ an hour.
• Now, garnish it with the chopped dry fruits and serve. Enjoy Baked Roshogolla with your family and friends.


Roshogolla

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again. Roshogolla or Rasgulla, by whichever name you may call, is one of the favourite sweet dish for many people. In my early post, I have already shared the recipe for making Gurer Roshogolla i.e roshogolla in gur syrup. Today I am sharing the recipe for making roshogolla in sugar syrup.

So lets start with the recipe for making Roshogolla in sugar syrup.

Ingredients

Full cream milk 1.5 litres

Cooking vinegar/ curd, as per need

Corn flour 1 and ½ tsp

Sugar 1 and ½ cup

Crushed cardamom 3 or 4 (optional)

Here, 1 cup = 250 ml

Procedure

  • Pour milk into a deep bottomed cooking vessel and place it at medium high flames. Stir at intervals and bring it to a boil
  • Once milk starts boiling, switch off the flames and let it cool down a little, but not cold
  • If you are using vinegar, dilute the vinegar by 1:1 ratio with water. Now, add the vinegar or curd to the milk little by little and keep on stirring until milk curdles to form chhena
  • Now strain out the chhena in a clean piece of cloth and keep it hanged for an hour or two. Do not squeeze out the extra water from the chhena or else it will yield hard roshogolla
  • After this, take out the chhena on a flat surface and knead it for 7 to 8 minutes
  • Then add the corn flour and again knead it for 1 or 2 minutes until a smooth texture dough is reached
  • Now take the sugar into a wide mouthed cooking vessel, add 3 and ½ cups of water and place it at high flames. Stir and mix well until the sugar completely dissolves, and bring the water to a boil
  • By the time the water starts boiling, divide the dough into smaller parts of equal size of your choice and roll these between your palms to make chhena balls. While choosing the size of the ball, just remember that it will double its size after getting cooked. There should not be any crack on the chhena balls or else these will break while cooking.
  • Now, once the water starts boiling, drop in the chhena balls into it on by one, but do not stir
  • Cover and cook at maximum flames for 10 minutes
  • After 10 minutes, slightly stir the roshogollas, add the crushed cardamom and again cover and cook at medium flames for 15 to 20 minutes
  • Now, take one roshogolla and drop it into a glass half filled with water. If the roshogolla sinks in the water then your roshogolla is done. Put the roshogolla back into the syrup
  • Switch off the flames and let it cool down
  • Enjoy homemade soft roshogollas with your family and friends.

*I did not use lemon juice to make chhena, as it will require to wash the chhena with water. This in turn will harden the chhena and it will not yield soft roshogollas.


Gurer Roshogolla

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Today I’m going to share the recipe of such a dessert which needs no introduction for itself. Which name comes to your mind when asked about a Bengali sweet or dessert? I’m sure that most of you are thinking about one name. Yes! It is Rasgullas or Roshogolla as we pronounce in Bengali.
So, today I’m sharing the recipe for making Roshogolla. In Bengal, Roshogollar are made either in sugar syrup or in dates palm jaggery syrup. Though the later is sold mainly during the winters. Here I have shared the recipe for making Roshogolla in dates palm jaggery syrup which is more tastier among the two as per my taste.
Lets take a look at the recipe for making Gurer Roshogolla.

Ingredients

Milk 1.5 litres
Dates palm jaggery 1 cup
All purpose flour 1 tsp
Juice of 1and ½ lemon

Here 1 cup = 250ml

Taste of Bengal

Procedure

• Take the milk in a deep bottomed vessel and bring it to a boil.
• Once the milk starts boiling, reduce the flames to minimum and add the lemon juice little by little and stir the milk gently. Continue this until milk coagulates to form chhena
• Strain out the chhena with the help of a cotton cloth.
• Wash the chhena with water and keep it hanged for about an hour or 2 to remove excess water from it. Do not squeeze the chhena much to remove water or else it will become too dry
• Now, take the chhena in a flat bottomed plate, add flour and knead it well for about 10 to 12 minutes or until you reach a very fine texture dough
• Now divide the dough into small equal portions. Take each portion and roll it between your palms to make balls. Make sure that there are no cracks in the balls or else it will break into pieces while cooking
• Take 5 cups of water in a kadhai or saucepan at high flames, add 1 cup full of dates palm jaggery
• stir until jaggery melts and mixes well with water. Bring the water to a boil
• Once water starts boiling, drop in the chhena balls one by one and gently stir a little. Cook them at medium high flames for 7 to 10 minutes
• Now cover and cook for another 15 to 20 minutes
• Take out the roshogolla and gently press them a little and then transfer these into a bowl
• Increase the flames and keep on boiling the remaining syrup until it is reduced to a one string consistency

• Let the syrup cool down a little and then pour the warm syrup into the bowl containing roshogolla
• Rest the roshogollas for an hour and then serve Gurer Roshogolla and enjoy with your family and friends.