Kolkata Sponge Rasgulla (Speciality: KOMOLA BHOG)
Kolkata Sponge Rasgulla (Speciality: KOMOLA BHOG)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kolkata sponge rasgulla (speciality: komola bhog). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

See recipes for Kolkata Sponge Rasgulla (Speciality: KOMOLA BHOG) too. Rasgulla or Rosogulla (white sponge) is one of the most famous dessert from Eastern India, and a signature of Kolkata. Rosogulla is made with chenna (variety of paneer)/cottage cheese made out of cow's milk. An ideal Rasgulla will be absolutey spongy and dissolves in the mouth.

Kolkata Sponge Rasgulla (Speciality: KOMOLA BHOG) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Kolkata Sponge Rasgulla (Speciality: KOMOLA BHOG) is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have kolkata sponge rasgulla (speciality: komola bhog) using 8 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Kolkata Sponge Rasgulla (Speciality: KOMOLA BHOG):
  1. Prepare 1 L Full Fat/Cream Milk
  2. Prepare 1 Cup Sugar
  3. Make ready 1.5 tbsps AP Flour (Maida)
  4. Make ready 3-4 Green Cardamoms
  5. Get 1.5-2 tbsps White Vinegar/Lime Juice (mixed with 1 tbsp of water)
  6. Prepare 5 Cups Water
  7. Take as required Orange essence
  8. Take 1/8 tsp Edible Orange Color (can use kesar/saffron strands as well instead of the colour- if you choose to do so)

What are the Famous Dishes of Kolkata? Kolkata, the queen of all cities, has its own charm when it comes to culinary arts. the culinary heritage of Kolkata has been well preserved by its century-old recipes that have been passed down for generations. Here is a list of some signature dishes of Kolkata that you must try And then I had a food trail of Delhi with Chef Johnny Iuzzini some time ago and he tasted rasgulla and addressed it as 'the sponge whose syrup is squeezed out'. That was a familiar but funny description of a rasgulla to hear as I know many people who squeeze out even the last drop of syrup form the rasgulla and eat the dry sponge.

Steps to make Kolkata Sponge Rasgulla (Speciality: KOMOLA BHOG):
  1. For the Soft & Spongy Rasgullas: Take a pan & pour in the aforementioned milk
  2. Stirring continuously, boil the milk & after one boil turn off the flame & let it cool down for a minute & then, add in the diluted lime juice with water while stirring & mixing the same, gently…keep it aside for about a minute again
  3. This will help curdling the milk well enough resulting into a soft paneer (chhena), that we actually require to make our super soft and spongy Rasgullas
  4. Take a deep bowl, strainer & cheese cloth to separate the chhena & it's whey water (which can very well be used to make flour dough for our normal chapatis or phulkas, or in gravy, etc.)
  5. Wash the chhena well- at least 2/3 times to get rid of the lemon smells of at all any & then, gently tuck & tie all the four corners of the cheese cloth and pressing sufficiently well but not with too much pressures put in it to squeeze out the excess water as much is possible
  6. Place it on a clean plate like that way or hang it up to a height for about half an hour’s time for the rest of the remaining water to be drained out naturally & organically without much physical pressure put into the same
  7. Take it out of the cheese cloth and transfer onto a clean flat plate or on your clean & hygienic kitchen counter top to knead it well, with the help of your palms by marring & mashing it well enough, unto a super soft crack-free smooth dough is gotten by adding in the measured Maida portions in it
  8. For the sugar syrup or chasni: Take a wide mouthed deep & big pan/vessel- add into it the aforementioned sugar & water & allow it to dissolve & well blended by putting it onto a medium-low flame by putting it's lid on it (you can add into it for it's flavour- the orange essence & 2/3 split green cardamoms, also add in the edible orange colour- since this is known as the Komola Bhog Rosogollas)
  9. Now, getting back to shape the Rosogolla from the already prepared smooth and soft dough- Take a small portion from the dough to give it a round shape (remember it’ll be more than double the size of balls you’the prepare from the dough)
  10. Add in the dough balls into the starkly boiling sugar syrup by keeping the heat absolutely on it's high flame & drop in the balls one by one
  11. Now, boil the same for 2 mins on high flame without the lid/cover, for about 2 mins time & after that, put on the lid & allow it to boil for about 8 mins but after 5 mins. Need to check the same & softly with the back of the spoon flip onto it's other side & again cover it's lid and allow it to boil for the next 3 mins on the high flame
  12. Checkout after 8 mins of boiling on high flame & with it's cover on…add into it about 1/4-1/2 Cup boiling hot water if the sugar syrup reduces in it's quantity
  13. Now, without it's cover any further- boil for another 8 mins time more, in between gently flipping it's sides & adding in the hot water- if it's reduced, in the entire process of it's boiling/cooking process
  14. Turn off the flame & let it cool down completely for about 2 hrs time, min. Serve it, when it’s completely cooled down and if you wanna have it simply chilled- then, refrigerate the same for about 2/3 hours time before relishing it absolutely CHILLED

Here is a list of some signature dishes of Kolkata that you must try And then I had a food trail of Delhi with Chef Johnny Iuzzini some time ago and he tasted rasgulla and addressed it as 'the sponge whose syrup is squeezed out'. That was a familiar but funny description of a rasgulla to hear as I know many people who squeeze out even the last drop of syrup form the rasgulla and eat the dry sponge. But one of my favorite is Sponge Rosogolla which is plain and simple. They are literally light and soft like sponges! If you follow every tips of this recipe you will get the exact spongy Rasgulla.

So that’s going to wrap it up with this exceptional food kolkata sponge rasgulla (speciality: komola bhog) recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!