Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, rossogolla in rose flavour. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Rossogolla in Rose flavour is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Rossogolla in Rose flavour is something which I’ve loved my whole life. They’re nice and they look fantastic.
My Today's recipe is speical because it's a Rakshabandhan speical upload and as we know that the siblings share a very unique but a very. Rosogolla is an emotion for all the Bengalis. Swati Saraf Kasera who is the owner of Swati's Flavours Of Rosogolla she invents I have tried- Fuchka Rasgulla Kalakhatta Rasgulla Organic Rose Rasgulla Black Current Rasgulla Watermelon Rasgulla All Berries. Закрыть.
To begin with this particular recipe, we must prepare a few components. You can have rossogolla in rose flavour using 15 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Rossogolla in Rose flavour:
- Prepare For Chenna
- Prepare 1 litre cow milk
- Prepare 4 tbsps lemon juice
- Take 6 tbsps water
- Prepare For the dough once chenna is ready after hanging
- Get Chenna
- Take Edible Pink food color- gel or powder
- Take For syrup
- Prepare 1 &1/4 cup sugar *
- Take Rose essence/ flavour (or rose water)
- Get 1 handful dried rose petal
- Prepare 1 tea filter bag / muslin cloth & thread
- Prepare 2 green cardamom
- Get Garnishing
- Take Fresh rose petals or dried rose petals (optional)
THE UNUSUAL FLAVOURS Swati makes sure that whoever tastes her rosogollas does not stop at eating one or two. Rasgulla or Rosogolla (Bengali: রসগোল্লা Rosogolla, Odia: ରସଗୋଲା Rasagola) is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. There's Kairi Rosogolla, Cappucino flavoured, Strawberry, Blackcurrant, Mangosteen, Gundi Paan shot Rosogolla, Green Apple, Thai flavoured, Elaichi or saunf And some fruity rosogollas such as Organic Rose, Watermelon, Blueberry, Alphonso and Litchi. Famous Bengali sweet Komolabhog, orange flavored rosogolla.
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.
R Rasgullas or Rosogolla (in Bengali ) is a very popular sweet in West Bengal and Odissa. Though now it is relished almost everywhere in India. Making rasgullas in an art and needs practice. Wrap the chenna in the cloth Then remove the cardamoms and add some rose water. The flame has to be medium to Hi I tried this recipe for Rosogolla for the first time and it turned out perfect … thank you.
So that is going to wrap it up with this exceptional food rossogolla in rose flavour recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
