Sponge Rosogolla
Sponge Rosogolla is a popular sweet dessert. It is a variant of the classic Rosogolla and is known for its soft, spongy texture and mouthwatering taste.
Sponge Rosogolla can be served at room temperature or chilled. It is often enjoyed as a dessert on its own or as a part of various sweet dishes and platters. It is a popular choice during festivals, celebrations, and special occasions in Bengal and other parts of India.
The light and airy texture of Sponge Rosogolla, combined with its delicate sweetness, makes it a beloved treat for dessert enthusiasts. Its popularity has spread beyond Bengal and gained recognition across different regions, making it a delightful indulgence for sweet lovers everywhere.
Contributors Bio
I love cooking. My first cooking lessons were from my mother, mother-in-law, and my elder sister. Then, I learned cooking from various sources such as cooking shows on TV, cooking books, and YouTube. Whenever I visit a different region, I try to learn about their local cuisine and gather recipes from locals. I experiment with those recipes at home.
আমি রান্না করতে অনেক ভালোবাসি আমার প্রথম রান্না শিখা হচ্ছে আমার মা এবং আমার শাশুড়ি এবং আমার বড় বোনের কাছ থেকে। তারপর আমি বিভিন্ন মাধ্যম থেকে টিভি রান্নার প্রোগ্রাম, রান্নার বই, ইউটিউব থেকে রান্না শেখা,আমি কোথাও বেড়াতে গেলে ওই অঞ্চলের আঞ্চলিক খাবার গুলো আমি জানতে চেষ্টা করি এবং তাদের কাছ থেকে রেসিপি জেনে আমি বাসায় ট্রাই করি।
Ingredients
For cottage cheese:
- 1 litre milk
- 3 tsp lemon juice
For syrup:
- 1 cup sugar
- 4 cups water
- 2 pc cardamom pods
For sweetening:
- 1 cup cottage cheese amount obtained from 1 litre of milk
- 1/2 tsp all-purpose flour maida
- 1/2 tsp sugar
Instructions
For cottage cheese:
- Heat the milk on the stove. When the milk starts boiling, add lemon juice and stir.
- Once you see the greenish water separating from the milk, turn off the heat.
- Take a clean, thin cotton cloth and strain the chana.
- Rinse the cottage cheese with cold water and squeeze out excess water.
- Hang the cloth for 1 hour, allowing the water to drain. The cottage cheese is ready.
For sweetening:
- When the water from the cheese has drained, mix the cheese with all-purpose flour (maida) and sugar.
- Knead it well with your hands until it becomes smooth and soft.
- Once the chana is kneaded properly, take small portions of it and roll them into small balls using the palms of your hands. One litre of milk should yield around 8 to 10 balls.
For Syrup:
- In a pot, boil 4 cups of water and 1 cup of sugar on the stove.
- When the sugar dissolves and the mixture starts boiling, add the cheese balls to the syrup and cover the pot with a lid. (Do not open the lid before the rosogollas are done.)
- Increase the heat slightly and let it cook for 5 minutes.
- After 5 minutes, reduce the heat to medium and cook for another 20 minutes.
- After 20 minutes, turn off the heat. The rosogollas are ready.
- To check if the rosogollas are cooked, drop one rosogolla in a bowl of normal water. If it sinks and stays at the bottom, it is cooked. If it floats on the surface, cook for another 5 minutes.
- The sponge rosogollas, soaked in syrup, are now ready to be served.
