Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, rossogolla in rose flavour. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious. { Rossogolla in Rose flavour is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Rossogolla in Rose flavour is something which I have loved my whole life. They’re fine and they look fantastic.
Rasgulla or Rosogolla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. { Rosogolla, rasagolla, rossogolla, roshogolla,. Pass this through cold water to remove the lemon flavour. | Rasgulla or Rosogolla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. Rosogolla, rasagolla, rossogolla, roshogolla,. Pass this through cold water to remove the lemon flavour.
Rossogolla in Rose flavour is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Rossogolla in Rose flavour is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook rossogolla in rose flavour using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Rossogolla in Rose flavour:
- Make ready For Chenna-
- Make ready 1 litre cow milk
- Get 4 tbsps lemon juice
- Prepare 6 tbsps water
- Make ready For the dough once chenna is ready after hanging
- Make ready As required Chenna
- Prepare as required Edible Pink food color- gel or powder
- Take For syrup
- Take 1&1/4 cup sugar
- Make ready as required Rose essence/ flavour (or rose water)
- Take 1 handful dried rose petal
- Prepare 1 tea filter bag / muslin cloth & thread
- Prepare 2 green cardamom
- Prepare For Garnishing
- Prepare As required Fresh rose petals or dried rose petals (optional)
This dish is made from ball shaped dumplings of chenna (Indian cottage cheese) & cooked in syrup made from sugar with flavor of rose water. Learn how to make bengali rasgulla recipe at home. Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. Then separating the chenna (paneer or indian cottage cheese) and whey by draining in a muslin cloth.
Instructions to make Rossogolla in Rose flavour:
- Boil the fresh milk and let it cool for about 10-15 minutes. In the meantime extract the lemon juice and mix with water. Then add to the milk one table spoon at a time till the milk curdles (I had to use the whole lemon juice and water mix)
- Now strain it through a muslin cloth or a big cotton handkerchief. Press and drain out the excess whey water.
- Then wash the chenna with about 2 cups water to get rid of the lemon flavor if any. Again press's with hand and remove excess water, form a potli and hang for at least 1 hour -2 hours to drip off the excess water.
- Prepare ingredients for sugar syrup, in a pot add water, sugar and edible dry rose petals.
- Put the rose petals in a disposable tea filter bag and make a potli by fastening with a thread or put it in a muslin/ cotton cloth and make a potli and put it in the pot along with the water and sugar (so that the flavour will infuse).
- Once the chenna is ready put it on a big steel plate - big enough to comfortably knead the chenna into a smooth dough or on a clean kitchen counter table. Use the heel of your palm to knead the chenna.
- Knead for almost 10 minutes and then add few drops of pink food color either gel or powder and knead again, mixing the color evenly. Add the food color little at a time till you get the desired color and knead for 5 minutes.
- Once the chenna dough is ready, put on the flame and start cooking the sugar syrup while you make the chenna balls (so that by the time you finish making the chenna balls, your sugar syrup will start boiling and you don't have to wait). Add in two green cardamom pods also (optional).
- Before you put the chenna balls in the boiling sugar syrup take out the rose potli, (so that it doesn't disturb the rossogolla while boiling, the syrup has got a pinkish hue due to the rose petals). Add in few drops of rose flavour/ essence. Put the chenna balls one by one (so that there is no drop in the sugar syrup temperature), cover and cook for 20 minutes, it will double in size. Once it's done add the rose potli back in the pot and let the rossogolla come to room temperature for an hour.
- Put it in a serving bowl and garnish it with rose petals (optional) and serve it. I love rossogolla while it's still warm. You can serve it chilled also. Bon Appetit!!!
- Note :* I have used the sugar just enough to sweeten it because we don't like too sweet, you can add 1/4 cup more if you love it to be more sweeter.
Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. Then separating the chenna (paneer or indian cottage cheese) and whey by draining in a muslin cloth. The drained chenna is kneaded and then rolled to balls. These are cooked in sugar syrup till they turn light and spongy. Indian cuisine is perhaps one of the richest, most varied and greatest gastronomic experiences on the planet.
So that’s going to wrap this up with this exceptional food rossogolla in rose flavour recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
