How to Make Award-winning Kolkata Special: Sponge Roshogollas

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The ingredients needed to make Kolkata Special: Sponge Roshogollas:

1. Prepare 1 litre Full Cream Fresh Milk (Boiled)
2. Take 1 Cup White Sugar
3. Take 4 Cup Water
4. Prepare 3-4 Green Cardamoms (Freshly Ground)
5. Prepare 1 and 1/2 tbsp Maida (All-purpose flour), for binding of the Rasgullas
6. Get 2 tbsp White Vinegar
7. Make ready 1/2 tbsp Water

KC Das Rasgullas are the Best. But these are available in their Kolkata and Bangalore outlets. Even though we make sponge rosogolla, it is a bit sweeter and the syrup is thick. It follows the traditional style of making rosogollas.

Instructions to make Kolkata Special: Sponge Roshogollas:

1. Firstly, Boil the milk and turn off the flame once done, wait for about 2 minutes.
2. Keep the Vinegar/Lemon Juice and Water mixture ready as well, to curdle the boiled milk now.
3. Add this mixture gradually in 3-4 intervals and keep on stirring continuously at the same time but very gently.
4. Once the milk curdles & the Chenna & the whey separates, don’t add in the remaining citrine mixture and strain the Chenna with the help of a cheese cloth/muslin cloth & squeeze out the remaining water as much is possible.
5. Ensure not to squeeze out all the water content/moisture from it, keep it in the hanging position for about 2-3 hrs time (max.)
6. Once the Chhena is set, in a big Plate/Dish, pour it in with the maida (for the binding) & with the rear side of the palm mash it continuously until forms a smooth texture and dough (it’ll leave the plate, on it own, once & if the massaging is perfectly done).
7. Now, out of the entire dough: Which should yield about 14-15 equal pieces of Roshogollas (that’s what it’s yielded me, for a slightly bigger size- it’the yield about 12 pieces).
8. Now, in a big and deep saucepan: Add in the sugar and water & green cardamoms- as aforementioned & allow it to come to a full boil (flame should be at its high at this point): The Sugar Syrup should be thin absolutely.
9. Once, it starts boiling high- Drop down the Roshogolla-dough balls into it, one by one very gently and carefully.
10. At this point and until the next 8 minutes time, the heat should be high, while the rasgullas get cooked with the lid on (don’t open the lid ever, at this stage).
11. After this, open the lid, flame should still be at its highest and allow it to be cooked for another 3-4 minutes (without the lid on).
12. Now, put the flame on the medium-low and putting back the lid, let it cook for the next 15-16 mins time- in between 2-3 times the rasgollas to be flipped over very gently & cautiously & again, allow it to cook.
13. Once the set time period is over: Turn off the flame & allow it to be cooled down by putting on its lid, on the oven top itself.
14. Then, transfer it to a separate bowl (else, if not transferred- the roshogollas will shrink in their sizes, without the uniform distribution of the thin sugar syrup- within which, it need be immersed completely).
15. Serve the Soft and Spongy and Juicy Roshogollas in its Kolkata style.

Even though we make sponge rosogolla, it is a bit sweeter and the syrup is thick. It follows the traditional style of making rosogollas. Another dessert we make for special occasions is rosogolla flambe with rum. It's a dark rum flambe finished with nolen gur. Bengali Rasgulla - Sponge Rasgulla Recipe

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