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♡roshogolla♡

first post!

To start off my blog, I have decided to post a recipe of a dessert that reminds many Bengalis of home: roshogolla. Roshogolla is a very simple and delicious dessert that everyone loves. It is made up of chana, or milk solids, and is rolled into mini balls that are soaked in an aromatic sugar syrup. I love using elachi (cardamom in Bengali) as it is my favorite spice for Bengali desserts.

Roshogolla is made up of two components; rosh means syrup and golla refers to its round shape. This sweet was one of the earliest desserts made in Kolkata, India which is where my parents are from. It may sound difficult, however, roshogolla is a fool-proof recipe that anyone is capable of making :)

I first made roshogolla at home during the pandemic in 2020. At the time, I had a recipe notebook where I would write down my recipes. I have not invented any of these desserts, but I have put my own twist on them in the hope of making them healthier.

Since many Bengali desserts use chana, I wrote the instructions on how to make the chana dough on other pages.

As the recipe states, chana is created by adding an acid such as lemon juice/vinegar to boiling milk to separate the solids from the liquids. This part of making roshogolla is also a science lesson, which was very fun and interesting to see. After the chana is completely strained, it will be separated and chunky. However, if you knead this dough for about 10 minutes, it will come together and turn into a smooth dough. After I kneaded the dough, I rolled it into multiple small balls using the palms of my hands. You can make these into whatever size you want, but I decided to make them smaller to reduce the portion size.

I even ate some of the dough when my mom was preoccupied with something else.

Fun fact: you can actually make homemade cream cheese with this method. If you add the chana to a blender and add some of the whey (the remaining liquid from the milk), you can make a delicious cream cheese to spread on your bagels.

Now that the roshogolla balls are complete, you can begin making your sugar syrup. The ratio of sugar to water (in cups) is 1:3. This syrup is supposed to be thin so the roshogollas can soak up the liquid. I actually added even less than a cup of sugar to make it healthier. After you let the sugar and water simmer, you can add some whole cardamoms and saffron strands to the syrup to bring in some traditional flavors and add a natural yellow color to the dessert. If you don't have cardamom, you can omit it, however, I would definitely recommend it if you can get your hands on it. Saffron is a spice derived from a rare type of flower: Crocus sativus. Saffron has tremendous health benefits such as its suppliance of antioxidants and release of a natural yellow food coloring. However, saffron is also known to be incredibly expensive, so a great substitute for this would be safflower. Safflower also comes from a plant and has a similar ability to color food. Its aroma is slightly mellower than the original saffron, however, it is a much cheaper option that adapts to the budgets people may have.

After a few minutes, you can add in the chana balls.

Let it simmer for five minutes, then turn off the gas, close the lid, and wait for 20 minutes. Make sure your lid has a small hole in it so the steam is not trapped along the edge of the lid.

Finally, you can remove the lid and serve the roshogollas with some syrup hot/cold. Add some crushed pistachios if you wish. Something I find interesting about roshogolla is that it is enjoyable when it is hot because it melts in your mouth and allows you to taste the spice of cardamom. Whereas, when you leave it to chill in the fridge/freezer, the roshogolla becomes ice-cold, which feels refreshing and spongy (in a good way I promise!). The versatility of this dish is incredible and the sweetness can overcome any sadness in an instant.

I had lots of fun making this Bengali dessert and hope to post many more on this blog. Now that you're influenced, please make this mouthwatering dessert and give it a try. :)

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হাবড়া যাব দই খাব না তাই কখনও হয়? #mishtidoi #caramelisedcurd #sweetcurd #bengalisweets #bakedkachagola #kanchagolla #sweets #bengalisweets #sweetlovers #hometowntales #motog825gshot (at Maa Manasha Sweets) https://www.instagram.com/p/CoaTmQ9P2Zv/?igshid=NGJjMDIxMWI=

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মিষ্টি দই। It's not just a dessert, it's an emotion. . . Outside Bengal, I have never had a chance to get the perfect Mishri Doi (sweet curd). The weather, the water, the ingredients everything makes it almost impossible to get the right consistency. . . However to my surprise, it is believed almost 4,000 years ago Mishti Doi was brought to Bulgaria by the nomadic tribes in bags that were made from animal skin. If this is true, it is surprising that it cannot be perfected outside Bengal. . . During my childhood, it was impossible to end any auspicious event without some mishri doi but the tradition is slowly waning out as the quality has degraded and so is the affinity of the newer generation for this potted sweet. . . #bongfooodie #bengalisweet #sweetcurd #dessert #indiansweets #traditionalsweets #sweetcurd #bengalidessert #indiancelebrations #celebrationsweet #foodporn #sweetoftheday (at Kolkata) https://www.instagram.com/p/CjfTpETDM21/?igshid=NGJjMDIxMWI=

Indulge in the sweet and spongy goodness of Rasgulla at Rajwadi Gaurav Restaurant. Our authentic recipe will leave you craving more!

Website - https://rajwadigauravrestaurant.com/

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Rasgulla With an Essence of Rose!

Make this festive season even more special with Rasgulla..... With an Essence of Rose!

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A truly delicious and sweet pleasure boats, also known as cham-cham which is a typical bengali (East Indian) sweet and is relatively quick to prepare and is flavored with rose water, saffron, and lime juice. 💛💯🤩 #bengalifood #bengalisweets #bengalidessert #foodrecipes #chamcham #sweettooth #sweetlover #summervibes #notsocheesy