Recipe: Tasty Rosogolla

Rosogolla. Nabin had set his heart on making the most delicious sweet of all time for his wife, Khirodmoni. He faced many trial and tribulations in his journey of making something new and unique. The dessert is known as Rosogolla or Roshogolla in Bengali and Rasagola in Odia.

History Claims of Puri temple tradition of Odisha. According to historians of Odisha, the. Rosogolla is the Music & Drama -based YouTube Channel, believes in bringing world close together through exclusive Bangla Local Songs by most talented musicians in Bangladesh. You can cook Rosogolla using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Rosogolla

1. It's 1 kg of milk(toned).
2. It's 2 tsp of lemon juice.
3. Prepare 1 tsp of maida.
4. It's of Sugar syrup.
5. You need 2 cup of sugar.
6. It's 4 cup of water.
7. You need strands of Kesar.
8. Prepare 5-6 of Cardamom.

So, come & join us Rasgulla is made from "CHENNA" which is obtained by curdling the milk. The Chenna is then mashed to make smooth balls and then cooked in boiling sugar syrup until they turn light and fluffy. Soak in the same syrup for some time, and you get the best soft spongy Bengali Rasgulla. Rasgulla or popularly known as Rosogolla in local dialect, actually originated from Orissa and as with many other Indian sweet and dessert recipes, requires only three basic ingredients (milk, sugar and lemon juice) which are easily available in any kitchen all the time.

Rosogolla instructions

1. Let's boil milk first..When the boil comes slowly add lemon juice and then the milk will start to cuddle..
2. When the milk has curdled nicley and it's become chhena...Strain it in muslim cloth and wash it thoroughly in running water.washing us important for the taste of lemon doesn't remain in chhena..
3. Hang the muslin cloth to drain off extra water.when ita cool down...Mash it with soft hands adding maida into it..
4. Make a dough and then small balls out if it..
5. On the other hand take a heavy bottom pan add sugar and water and let it boil...When boil comes add all the small balls and cover it fir 5 mins..
6. Check you will see that the balls has becomes double in size..Again leave it to boil for more 15mins..Add least also..
7. Whether it has done or not check by pouring one piece of rosogolla in glass of water. If it settles down then it's done if it's still floating it still needs few boils..
8. After 15 mins it's ready to eat..

Rosogolla/Rasgulla is one of the most popular dessert in India. It originated in East India but there is a big controversy for the birth place of Rosogolla. Few people claim that it is originated in West Bengal whereas few others claim that the birthplace of Rosogolla/Rasgulla is Odisha. Rosogolla Belongs to West Bengal, But There's a Catch. The sweet and syrupy debate has been settled in favour of West Bengal.