Roshogolla/Rasgulla:
Today is Holi the Festival of color. In Bengal, we celebrate it as Dol Jatra or Dol Purnima, which is a major festival among Bengal, Assam, and Odisha in India. For us, we dedicated this festival to Lord Sri Krishna. This day we first smeared the color powder Abir to Sri Lord Krishna, then to others. We place the idol of Lord Shri Krishna in a swinging Palanquin(Palki) decorated with marigold flowers and colorful clothes and papers. The procession proceeds with music and conch sound and beating drums and people who join the procession sing Kirtan(worshipping song for Sri Lord Krishna). They also smeared abir on each other. Dol Purnima becomes more significant for Bengalis because this is also the birthday of Chaitanya Mahaprabhu (1485–1533). Mahaprabhu was a great Vaishnav saint who popularized the Sankirtana(Song about Shri Lord Krishna).
For Bengalis, everything is incomplete without Roshogolla. Puja, festivities, Diwali, Marriage ceremony, Baby shower, and now for Dol Utsav how can we forget Roshogolla. Roshogolla is in the heart of every Bengalis. Presenting Roshogolla to complete the festival of color.
Making Roshogolla is simple yet tricky. No steps can be overlooked, then Roshogolla will be not soft or spongy. It will break while boiling. Follow the instructions properly.
Making Roshogolla is simple yet tricky. No steps can be overlooked, then Roshogolla will be not soft or spongy. It will break while boiling. Follow the instructions properly.
Course - Dessert/ Sweet dish
Dish- Bengali
Author- Usashi Mandal
Serves- 6-7
Preparation time - 45 minutes
Cooking time - 30 minutes
Some similar Sweet Dishes:
Ingredients:
2-liters whole milk
3 cups of sugar
6 cups of water
1/2 cup lemon juice
1 tsp cardamom powder
1 drop rose water(optional)
Method:
Step 1: Making Chana
1. For making Roshogolla first proceed to make chana or cottage cheese. Boil 2 liters of whole milk in a big pan. when it boils completely switch off the gas and rest it for 2-3 minutes.
2. Meanwhile, line a muslin cloth in a strainer or a colander and place it in a big pot.
3. Now, slowly add lemon juice to the boiling milk while stirring it. When it starts curdling stop adding lemon juice. Stir the milk until green water separates from the curdling milk.
4. Wrap the cloth around the prepared cottage cheese, and rinse under running water or pour fresh water over it. It will cool the prepared cheese and remove the taste of lemon, now squeeze the cloth to drain the water.
5. Gather all the edges of the cloth and now tie a knot in the cloth. Hang the cloth to drain for 45 minutes to 1 hour.
Step 2: Making cheese balls/ Roshogolla
1. Place chana/cottage cheese on a big bowl. Knead it firmly for 10-15 minutes. Kneading chana is a vital point while making Roshogolla.
2. After 10 minutes the chana will be softer and it will come together like dough.
3. Divide the chana dough and make small balls out of it. It will get double in size after boiling in sugar syrup. Be sure that there is no crack on chana balls otherwise it will break in boiling water.
4.Cover chana balls with a damp cloth to prevent drying.
Step 3: Cooking Roshogolla
1. In a big pot add 3 cups of sugar and 6 cups of water. Add crushed cardamom pods on it. Let it boil.
2. When it starts bubbling add cheese balls/Roshogolla on it. Close the lid.
3. Cook Roshogolla for 25-30 minutes in high flame. Sugar syrup needs to bubble all the time when Roshogolla is cooking.
4. Switch off the flame after 30 minutes and let it cool on that pot only.
5. After it cools down after 30 - 40 minutes, place them on a serving plate, and enjoy. Soft, spongy, delicious Roshogolla is ready. It can be stored in the freezer for 4 - 5 days.
Wishing you a Happy and safe Holi/ Dol Jatra.
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