Am I Too Old For Culinary School How to Make Rosogulla or Rasagulla – Trade Secrets Shared Here

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How to Make Rosogulla or Rasagulla – Trade Secrets Shared Here

Creating and enjoying, Rosogulla is a nostalgic trip to the past with great respect to my childhood and growing up in a very special place; Asansol in West Bengal. The smell of a wet clay pot containing Rosogulla, straight from the butcher’s shop is invigorating.

There are many mysteries surrounding Rosogulla; about its origin – West Bengal or Orissa. Many believe that in 1868, Nobin Chandra Das of Bagbazar, Kolkata, appeared, and became famous at once; who was later assisted by his son KC Das. Famous historian, J. Padhi said that “Rasgulla is more than 600 years old. It is as old as Rath Yatra in PuriRatha Yatra is a major Hindu festival associated with Lord Jagannath held in Puri in the state of Orissa, India in the month of June.

Another school of thought: During the renaissance of Bengal; In the mid-19th and early 1900s, upper-class Bengalis employed Brahmin cooks from neighboring Orissa, who were well-known for their culinary skills. As a result, many Oriya dishes were incorporated into Bengali cuisine. It was at this time that Haradhan Maira, a sportsman from Phulia, Orissa, transferred this information to Kolkata (Calcutta). NC Das modified the original form to increase its shelf life and named it ‘Sponge Rosogulla’.

CHANGE: Ladikenis – Bhim Nag made a syrupy fried Ladikeni which was created and given the name of Lady Canning (wife of the Governor of India, Lord Charles John Canning.) when she arrived in Calcutta with her husband in 1856, in the electricity. days before the Sepoy Mutiny.

Making a Festive “Coloured” Rasgulla. The most commonly used colors are Pink and Orange. To make a colored Rasgulla, DO NOT add food coloring to the milk. Add the type of food you want while you are eating the Cheese. Roshogulla stuffed with Cardamom, Raisins. Add rose water and saffron. Rasagulla is the first sweet cheese, and is the precursor to many other Bengali Sweets: Rasmalai, Pantua, Cham Cham, Sandesh to name a few.

What You Will Need: Making Chenna/Paneer (Cheese)

  • Full Fat Milk – 1 liter
  • Natural Yogurt (1) – 200ml or
  • Lemon juice / White Vinegar – 2 tbsp

Yield – 260grams Chenna Divide into 12 equal parts

Sugar Syrup

  • Water – 300 ml
  • Sugar – 200 grams (add to taste)

Preparation of Golden Touch: [Making Cheese – 1 hour 30 mins + 40 mins]

  1. Boil the Milk in a very deep, non-stick pan.
  2. Stir constantly with a wooden spatula so that the milk does not stick to the bottom.
  3. After cooking, reduce the heat; Add Yogurt. After about 3-5 minutes, the twisting starts, separating the Whey (2) and the Chenna/Panner/Cheese (3).
  4. Line a strainer with a Cheesecloth. Leave it there for one (4) hour.
  5. Knead the Chenna for about 5 minutes, resulting in a smooth, soft dough.
  6. To test the preparation of Chenna, rub some Chenna on your hands and make a small ball out of it. If the ball holds together in a smooth ball, it is ready. If it doesn’t work for five minutes. If it is too dry and crumbly, add a few drops of water (5).
  7. When you are about to make the balls, in a 24cm diameter, deep pot without a stick, add Water and Sugar and boil on low heat. Think about it sometimes.
  8. Divide the dough into 12 equal parts. Squeeze each ball firmly in your hands and roll into smooth balls, without cracks. These little balls can triple in size when cooked.
  9. Add the balls to the hot water, carefully. A veil. Boil on full heat for 20-25 minutes (6).
  10. Remove from heat. Let it cool.

Golden Touch Service Serve cold on its own in sugar syrup or with Misti Doi (Sweet Yoghurt).

PROVISIONS:

1. Yogurt vs Lime Juice/Vinegar. This is my change. All other recipes you will find add Lime Juice or White Vinegar to dilute the Milk. Benefits of using yogurt; it does not leave a sour taste and produces a high yield of Chenna. A tried and tested method at Chacko’s Kitchen.

2. Whey can be used for kneading Chappati, Roti, Naan instead of Water; It can also be used to cook soup.

3. Warning: The cheese will be hard and firm if you continue to boil it after this stage.

4. This is an important part, and I want you to take it seriously. You don’t have to leave it for a long time, or press it down heavily, unlike when you make Paneer. Rosogulla needs moisture in it. In warmer climates, reduce this time to say 45 minutes.

5. The softness of Rasgulla depends on how you grate the Paneer. The more you scratch, the more the Rasagulla will thicken.

6. Don’t add too much at once; because they should grow and become spongy. Commercial Rasgulla soaked in sugar syrup is very thick, so when you make it at home you can adjust the Sugar to suit your taste.

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