Recipe of Super Quick Homemade Kolkata Sponge Rosogolla

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The ingredients needed to make Kolkata Sponge Rosogolla:

1. Take 1 litre Full Cream Fresh Milk (Boiled)
2. Take 1 Cup White Sugar
3. Prepare 4 Cup Water
4. Prepare 3-4 Green Cardamoms (Freshly Ground)
5. Take 1 1/2 tbsp Maida (All-purpose flour): For binding of the Rasgullas
6. Make ready 2 tbsp White Vinegar (Mixed with 1 1/2 tbsp Water): To Curdle the Milk

Instructions to make Kolkata Sponge Rosogolla:

1. First up: Boil the milk & turn off the flame once done, wait for about 2 mins time
2. Keep the Vinegar/Lemon Juice & Water mixture ready as well, to curdle the boiled milk now
3. Add this mixture gradually in 3-4 intervals & keep on stirring continuously at the same time but very gently
4. Once the milk curdles & the Chhena & the whey separates, don’t add in the remaining citrine mixture & strain the Chhena with the help of a cheesecloth/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 & dough (it’ll leave the plate/parat, on its 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 & deep saucepan: Add in the sugar & water & the 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 & carefully
10. At this point & until the next 8 mins 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…allow it to be cooked for another 3-4 mins time (without the lid on)
12. Now, put the flame on the medium-low & putting back the lid, let it cook for the next 15-16 mins time- in between 2-3 times the roshogollas 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 & Spongy & Juicy Roshogollas in its Kolkata style: By serving onto an earthen pot/platter & ENJOY THE VERY BLISS !

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