Tickling
the Sweet Tooth with Rossogollas
With
the festival season fast approaching, we always need to stock up on sweets and
savouries to entertain visitors. I
definitely wanted to add something new to my usual repertoire Of
laddoos, Khopra Paks, Puran polis, etc, and finally decided to try some Bengali
delicacies. The Fact
that my initial attempt was disappointing didn’t daunt me and I decided to give
it another try. It was Bang
on the second time round and am sharing the same with you.
Ingredients:
Milk
– 1.5 Litre
Sugar
– 450 gms
Whey
– Small Bowl
Rawa
– 1 tsp.
Powdered
Sugar – 1 tsp.
Method:
1. Boil
Milk, stirring continuously
2. After
the milk boils. Switch off the flame and add a small quantity of whey
to
curdle the milk.
3. Curdled milk
4. Strain
the same through a fine muslin cloth.
5. Remove all water
6. Place a weight to drain out excess water.
7. Knead
paneer for 10 minutes to form soft, smooth dough.
8. Add one tsp. rawa and one tsp. powdered sugar to
this dough
9. And
knead Again
for a while till it binds together .
10. Roll
the same on your palms to form small balls. Ensure that there are no cracks
11.Pour
4 glasses of water in the pressure cooker, add 120 gms sugar and bring it to a boil. Add
the paneer balls after it boils. Put the lid on the pressure cooker and cook on
high flame till
one whistle. Lower the flame and simmer for 5 minutes. Remove from flame .
12. Do
not remove the lid and let it cool for an hour. Remove rasogollas from the
syrup and set aside. Add
330 gms of the remaining sugar to the syrup, bring it to a boil. Let it cool
and
add rosogollas to the same
Tasty
rosogollas are ready to be served. It can be refrigerated after 12 hours.
