Rosogolla - normal and nolen gur flavoured

Date: 25-May-2020

Thought: Rosogolla is an emotion not only for the bengalis but most people who have a sweet tooth. After trying out the various different recipes available on the internet, I have created my very own version of making these spongy balls. I have shared both the normal and nolen gur versions. You can try making the famous ' Kamla Bhog' using the same recipe with saffron sugar syrup.

*First timers, beware because it requires a lot of patience.* And believe me this recipe is the smartest and least time consuming.

Ingredients:

• 1 litre milk (preferably full cream as the cottage cheese made out of this is more soft)
• 4 tsp of vinegar (you can use lemon juice as well)
• 1 cup of sugar 
• 2-3 tsp of nolen gur
• 4-5 cups of water
• 1/2 - 1 tsp maida
• 1/2 tsp baking powder

Method:

• Boil the milk. Take 4 tsp vinegar with 4 tsp water. Keep adding this mixture till the milk coagulates or cuddles into cottage cheese.
• Drain the contents and collect the cottage cheese in a clean cotton cloth and squeeze it all the water is drained out.
• Take a hemispherical utensil, add 1 cup of sugar (for nolen gur type, add the 2-3 tsp nlen gur with this) and 4 cups of water. Boil it the sugar dissolves.
• Take the cottage cheese and add 1 tsp maida (acts as binding agent) and 1/2 tsp baking powder and blend everything into a silky smooth paste. (should not be too runny or too hard)
• Make small balls out of this such that there are no cracks.
• Keep the sugar syrup on medium-high flame and add the balls till they double their size. Also, they should drown themselves in the sugar syrup at the end. (haha)