Rosogolla (Puffed cheese Balls)...:)

I guess no more introduction needed for this famous sweet.

Roshogolla is a traditional Bengali Sweet. It is also called as ‘Rashgulla’ and is regarded as the King of Indian sweets.The

word, literally translated, means “Juice Rounds” (Ras=juice,

GOLLA=round). Rosogolla are basically Paneer (home-

made cheese) balls .

 Rosogolla is a syrupy sweet cooked in hot sugar syrup. It originated in Eastern part of India and spread across the nation. The exact source of  origin  is unknown as some sources mention it as Orissa while there are others that claim it to be West Bengal. But who cares as long as the richness, sponginess and smooth feeling textures are there.

This sweet is famous for it's simplicity & purity. Here I am sharing my one of friend/Didi Jhumadi's  recipe for making rosogolla at home...Jhumadi is a gr8 cook...One day Jhumadi invited us & prepare lots of tasty food...That day she prepare this all time favorite 'Rosogolla'...Really i am not love sweet too much but that day i also eat 2/3 pieces ...Thank u soo much to jhumadi for sharing the yammy recipe...I hope u also enjoy with this nice recipe...:)

Ingredients :-

       *Whole milk: 1/2 gallon(1.75 ltr)
*Butter Milk(approximately 10/11 Big spoon.some time needs more also)/ Lime juice(one whole lime)...I used butter milk & suggests if possible use that.        *Semolina/sooji: 2 tbsp         *Sugar: 2 cups + 3 tsp         *Nakuldana/suger cubes: 25 (not essentioal)         *Water: 6 cups         *Green cardamom(lightly crushed): 8/9

Method :-

1.  At first take the milk in a pan and boil it for once. as the milk rolls to boil, remove from heat and gradually add butter milk and keep stirring. 

2. You can see the water content and solids get separated.

3.   Take the cloth and put the content in it and hang it for 3 to 4 hours. now your cottage paneer is ready.

 4.   Take the cheese in a flat plate/big bowel , add sooji (semolina),  sugar and mix well for 2/3 mins...

5.   Then mix it very very nicely till it become a very very smooth dough(8/10 mis. remember paneer clods should not be there. Otherwise u have a food processor Blend without water until smooth and uniform smooth dough.

6.    Divide the dough as per the size u want..(I divided 25).

7.    Put one nakuldada/sugar ball/sugar cube in each ball. make a perfect round ball. you can get this any Indian store.

8.     In a Big and dip pan/karai (with cover) add 6 cups of water and 2 cups of sugar, boil the syrup. add crushed green cardamoms.

9.     Add the cheese balls, cover the pan. be careful so the syrup does not spill. Cook for 30/40 mins.

10.    If need add little hot water.because syrup is boiling for long time

11.     The cheese balls will puff and will be double the size, so using a large enough pan to  accommodate all the cheese balls. After 30/40 mins switch off the heat, remove pan from heat and let it cool down to room temperature.

12.     Open the Pan's cover and you will get your soft & fluffy rosogolla inside. Few people like to eat "Garam/Hot Rosogolla" but better to cool it and serve it.

Now Enjoy Yours Rosogolla...!!!