Today is Mahalaya, an auspicious occasion that announces the advent of Goddess Durga. The chanting of Birendra Krishna Bhadra’s Chandipath fills the early hours of the day, thus marking the beginning of the Devipaksha. The countdown to puja has started. The first beat of the dhaak makes our heart leap and we wait eagerly for Maa Durga to arrive at our puja mandap. Today’s Puja special recipe is roshogolla!
Staying away from home makes me feel nostalgic on these days of the festival. Each year I miss out all the excitement, grandeur, crazy shopping spree and food that this festival has to offer. The Prabashi Bangalis have no other choice other than waiting for the weekend pujas and deck up in sarees and clothes brought back from the last visit back home.
So to keep things a bit exciting here in my home front, each year I plan a special menu which I like to cook and share here so that others can try and enjoy during the pujas. So this year also I have planned a menu which is very much associated with Bengali culture and have become an integral part of Kolkata as well.
Starting with the recipe of Roshogolla or Rosogolla or any other way you pronounce it, tastes sweet nonetheless. Roshogollas are sweet juicy melt in the mouth sweet dipped in sugar syrup with a faint cardamom flavor.Rosogolla has a long history. It is said to be originated in Puri and was offered as bhog to Lord Jagannath. But it has got an immense popularity in Kolkata. Back home I have never thought of preparing Roshogolla at home but during my last visit to Kolkata, I made Rosogolla at home and everyone raved about it. Whenever I have guests over here I always make these Roshogollas to fit a Bengali menu.
Making sweets at home is quite easy but a bit tricky. If you know those tricks you’ll never fail again. I had my share of failures. Chewy, flat, broken you name it, I have seen it all. I have learned from my mistakes and I have tried to discuss all the points in my tips section. So go through the tips very carefully. Enjoy the days of festival with your family. Subho Mahalaya to all!
Tips:
While squeezing the moisture out of the chena try not to make it too dry.If the chhena is too dry then the Rosogollas will turn chewy. If the chhena is not dry enough the chhena balls will break once they are in the sugar syrup. So to check the right consistency of the chhena, you can check by rolling a small portion of the chhena in between your fingers. It should form a smooth ball. If the chhena feels too dry you can add little water and then knead. While cooking the Roshogolla, you will know it is ready when they are fluffed up and are doubled in size. While placing the balls in the sugar syrup, make sure they have enough space in between as they double in size. The amount of water is very important. Roshogollas need more sugar syrup so that it can fluff up and hold its shape. If the space is small you’ll end up with flat Roshogollas.
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ROSHOGOLLA
- YIELD: 20
- PREP: 2 hrs 0 min
Roshogollas are sweet juicy melt in the mouth sweet dipped in sugar syrup with a faint cardamom flavor.
INGREDIENTS
- 2 litres full fat milk
- 4 tablespoons lemon juice freshly squeezed
- 2 tablespoons granulated sugar
- 2 tablespoons fine suji
- 1 tablespoon plain flour or maida
- 3 cups granulated sugar for the syrup
- 9 cups water
- 3-4 pods green cardamom
INSTRUCTIONS
-
- In a big sauce pan at medium heat, bring the milk to a boil. Stir in between so that it does not burn or stick at the bottom. Once the milk starts boiling switch off the flame and add the lemon juice. Stir and wait for few minutes for the milk to curdle.
- Once the milk fat separates from the whey, drain it on a strainer lined with cheese cloth. Now rinse the chhena or Indian cottage cheese in cold water and squeeze well. Hang it for a while and then place it on the kitchen counter and keep a heavy object over it. You can use a pressure cooker filled with water. Let it sit for 20-30 minutes but make sure that chhena does not become too dry.
- Now take the chhena on a flat plate and start kneading it with the back of your palm for about two to three minutes. Now add the suji, flour and sugar. Mix well and continue kneading the chhena for at least 10 minutes. After kneading the chhena will feel soft and smooth.
- Divide the chhena in 20 equal parts and roll each into a tight, smooth ball.
- Meanwhile to make the sugar syrup, take a big wide saucepan with a lid. Mix in the sugar, water and bring to a boil at a high heat. When it starts to boil add the shaped balls gently one by one. Put the lid on and reduce the heat to medium.
- Let it cook for 35-40 minutes. After 15 minutes open the lid and gently turn the balls. Let it cook for the rest of the time. The balls will double in size while cooking. After 35-40 minutes switch off the flame. Let the rosogollas soak in the syrup for atleast 5-6 hours before serving.
- Serve at room temperature. Tastes best when chilled. Enjoy!
Daruuuun..
..akdom dokaner moton hoyeche…
Thank You Moumita 🙂
Sonali, this recipe is the perfect beginning to Mahalaya. I am keeping a tab on it. I still find making bengali sweets at home a bit daunting but you seem to cajole us in to submission. Looking forward to your other Puja posts. 🙂
Thank you Shreyashi!Making sweets at home is not that difficult.Just follow the recipe and the tips and you’ll surely succeed.Just let me know if you need any help.:)
Nice recipe keep it up ? ?