Rosogollas are most preferred by all dessert lovers and sometimes we are wondering whether it’s possible to make them at home. Soft and spongy rosogollas are truly awesome to eat.
Not a single festival is complete without rosogollas or rasagulla. Though it looks complicated, a recipe for rosogollas is not that difficult at all. It’s traditionally made in Orissa and Bengal and it’s mildly sweet.
If you wish to make soft and spongy rosogollas at home, you need to follow certain tips.
Here we look at tips to make rosogollas at home.
** Always take the heavy-bottomed pan and use full creamed milk to cook rosogollas at home.
** Add a better quantity of lemon juice if you wish to curdle milk properly. To separate whey and chhena keep the flame low and allow curdle milk to boil slowly.
** Strain it properly to separate chhena from whey using a muslin cloth.
** Allow chhena to dry out. Make sure not to refrigerate chhena.
** Sugar syrup you can make by heating water in a pan and adding sugar and allowing it to simmer on low flame.
** Check syrup by taking a drop of the syrup in a spoon and if it is one string consistency, your syrup is perfect.
** Knead of chhena is also important. Rub it thoroughly to have a smooth and lighter texture.
** Put rosogollas in a boiling sugar syrup by ensuring that there is enough space in the pan and don’t stir it.
** Cover pan and simmer on low flame for around seven minutes. Your homemade rosogollas are ready.
** Most importantly rosogollas can be enjoyed hot or cold.
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