Delicious dessert #01 for Steemians ...... <3 <3 <3 <3 :D

Hello Steemians,

Today I am going to tell you about sweet dessert is known as Roshogolla. The dessert is known as Roshogolla in Bengali and Rasgulla in hindi. The spongy white rashogulla is believed to have been introduced in present-day West Bengal in India in 1868 by a Kolkata-based confectioner . He started making rashogolla by processing the mixture of cheese (chhana) and semolina in boiling sugar syrup in contrast to the mixture sans semolina in the original rashogolla in his sweet shop located at Sutanuti (present-day Baghbazar in Kolkata).

Ingredients :
• One liter milk.
• 1.5 tablespoons lemon juice.
• 1 ½ cups sugar (you could increase by another half to quarter cup, if you have sweet tooth).
• 4 cups water to make sugar syrup.
• ½ teaspoon cardamom powder.
• ½ teaspoon rose water (optinal).
• Few saffron stands (optional) for garnishing.

Preparation :

• Heat the milk. Pour into a heavy based pan and bring to the boil. Reduce the heat and allow to simmer.

• Add the lemon juice. Stir through well. Stir until the whey water clears and the milk completely curdles. Take a little whey water out and set aside.

• Filter and collect the cheese in a cheese cloth or muslin cloth.

Rinse the cheese under running water if you have used lemon juice.

• Tie up the cloth and hang it for 45 mins and drain excess water. Cheese(Channa) should not have any whey in it.

Press out the excess water and remove in a wide plate.

• Gently knead into a soft dough by passing between fingers.

• Make equal sized balls of the dough.

• Add sugar and water to a wide pan or pot, bring it to a boil.• To the boiling sugar syrup, add cardamom powder and rose water.

Let the sugar syrup boil, add the balls one after one with carefully.

Cover and cook for around 10 mins on a medium high flame.Every 3 mins, open the lid and just stir the syrup carefully. If the flame is too hight, rashogolla may break or they double in size first and then shrink back. We do not want them to shrink or either break.So adjust the flame to medium high.

Allow rashogolla to rest and cool completely. After then serve rashogolla.

Now enjoy your dessert. Have a good day.

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Good Luck
@Jyotirmay