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You can buy sweets from shops any day at any point in time. However, Poila Baisakh (Bengali New Year) looks like a special day to make some at home. This auspicious occasion is incomplete without gorging on lots of roshogolla. Here's an amazing recipe to make this special delightful treat at home.
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• Boil milk at medium heat and make sure to stir continuously to remove any cream layering on top. • Just when the milk looks like coming to a boil, add some lemon juice according to the quantity. You can also replace lemon juice with vinegar.
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• Once milk starts curdling, take the pan off the stove, and stir for some time. • Take a muslin cloth and pour the curdled milk to strain excess water. The next step is very important. Rinse the freshly prepared chhena in running water.
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• Once rinsed and squeezed well to remove water, make a knot and put a heavy bowl on top of the muslin cloth. • Next, start kneading the chhena and continue it for at least 3-4 minutes till you get a smooth texture. Make sure to not knead excessively.
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• Pinch small portions to make dough balls. Make small balls and try to have no cracks on them. • To make roshogolla, take a large pan and add water and sugar to make the sweet solution. You can also add some cardamoms but make sure to remove the spices after a few minutes.
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• Once the sugar dissolves completely and starts boiling, gently put all the dough balls into the sugar solution. • Cover with a lid and let them cook for 3-4 minutes. Then, stir the solution gently, cover the pan, and let the sweets cook well for about 7-8 minutes.
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Homemade roshogolla is ready to be served!
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