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Ingredients
- Whole milk: 1/2 gallon(1.89 ltr)
- Lime juice: of a whole large lime
- Green cardamom(lightly crushed): 7-8
- 2 teaspoon semolina
- 2 cup sugar
- 6 cup water
Instructions
- Boil the milk in a large pan, keep stirring so the milk does not scorch to bottom.
- 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
- Strain the curdled milk with the help of cheese cloth.
- Tie up the cheese cloth and squeeze out excess water, hang the cheese cloth bag to drain out excess water.
- Take the cheese/Chhana in a flat plate, add sooji (semolina), 2 teaspoon sugar and mix well for 2 min or till smooth.
- Divide chhana dough into marble size portions. The sizes will double, so make accordingly
- 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.
- Add the cheese balls, cover the pan. Keep an eye so the syrup does not spill. Cook for 40-45 min.
- 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.
- 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
Ingredients
- Whole milk: 1/2 gallon(1.89 ltr)
- Lime juice: of a whole large lime
- Green cardamom(lightly crushed): 7-8
- 2 teaspoon semolina
- 2 cup sugar
- 6 cup water
Instructions
- Boil the milk in a large pan, keep stirring so the milk does not scorch to bottom.
- 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
- Strain the curdled milk with the help of cheese cloth.
- Tie up the cheese cloth and squeeze out excess water, hang the cheese cloth bag to drain out excess water.
- Take the cheese/Chhana in a flat plate, add sooji (semolina), 2 teaspoon sugar and mix well for 2 min or till smooth.
- Divide chhana dough into marble size portions. The sizes will double, so make accordingly
- 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.
- Add the cheese balls, cover the pan. Keep an eye so the syrup does not spill. Cook for 40-45 min.
- 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.
- 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
Rosogulla
Preparation Time: 2 Hour
Cook Time: 50 minute
Total Time: 2 Hour & 50 minute
Cuisine: Bangladeshi/South Asian
Recipe Type: Dessert
Serves: 18-20
Ingredients:
- Whole milk: 1/2 gallon(1.89 ltr)
- Lime juice: of a whole large lime
- Green cardamom(lightly crushed): 7-8
- 2 teaspoon semolina
- 2 cup sugar
- 6 cup water
How to make the recipe:
- Boil the milk in a large pan, keep stirring so the milk does not scorch to bottom.
- 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
- Strain the curdled milk with the help of cheese cloth.
- Tie up the cheese cloth and squeeze out excess water, hang the cheese cloth bag to drain out excess water.
- Take the cheese/Chhana in a flat plate, add sooji (semolina), 2 teaspoon sugar and mix well for 2 min or till smooth.
- Divide chhana dough into marble size portions. The sizes will double, so make accordingly
- 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.
- Add the cheese balls, cover the pan. Keep an eye so the syrup does not spill. Cook for 40-45 min.
- 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.
- 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
kesar bangali rasgulla
Note:
- You may use a food processor to make the chhana smooth instead of kneading by hand.
Try making you own homemade curry, start with the basic curry sauce. The you can make the naan bread or a aubergine and sweet potato curry with Keema Rice.