Ingredients:
- 1 litre cow's milk
- 1/4 cup lemon juice or vinegar
- 4 cups water
- 1 cup sugar
- 2-3 green cardamom pods
- 1 tbsp rose water (optional)
- A few strands of saffron (optional)
Instructions:
In a large pot, heat the milk over medium heat until it comes to a boil. Stir occasionally to prevent the milk from scorching.
Once the milk starts boiling, turn off the heat and let it sit for 1-2 minutes.
Add lemon juice or vinegar to the milk and stir until the milk curdles and the whey separates.
Pour the curdled milk through a muslin cloth-lined strainer to separate the curds from the whey.
Rinse the curds under cold water to remove any sourness from the lemon juice or vinegar.
Squeeze out any excess water from the curds and tie the cloth tightly to form a bundle.
Hang the bundle for 30-40 minutes to allow the excess water to drain out.
In the meantime, prepare the sugar syrup by heating water and sugar in a wide pot until the sugar dissolves completely.
Add cardamom pods, rose water (if using), and saffron (if using) to the sugar syrup and let it simmer for 5-7 minutes.
Once the sugar syrup is ready, take the curd bundle and knead it on a clean surface until it becomes smooth and free of lumps.
Divide the smooth curd into equal-sized small balls (about 12-15) and roll them between your palms to make smooth balls without any cracks.
Add the curd balls to the simmering sugar syrup and cover the pot with a lid. Cook for 10-12 minutes on medium heat until the Roshogollas double in size.
Turn off the heat and let the Roshogollas soak in the sugar syrup for at least 1 hour to absorb the flavors.
Serve the Bengali Roshogolla chilled, garnished with chopped pistachios or almonds.
Enjoy your delicious Bengali Roshogolla!
Pro Tips:
Use fresh cow's milk: Using fresh cow's milk will result in a creamier and more flavorful Roshogolla. Avoid using packaged milk as it may contain preservatives that can affect the quality of the curd.
Use the right amount of lemon juice or vinegar: Use only the required amount of lemon juice or vinegar to curdle the milk. Using too much can result in sour-tasting Roshogollas.
Rinse the curds thoroughly: Rinse the curds under cold water thoroughly to remove any sourness and ensure that the Roshogollas have a mild flavor.
Knead the curd well: Kneading the curd well is essential to make smooth and soft Roshogollas.
Make equal-sized balls: Make equal-sized balls to ensure that they cook evenly and become uniform in size.
Use a wide pot: Use a wide pot to cook the Roshogollas, allowing them enough space to expand in size.
Cook on medium heat: Cook the Roshogollas on medium heat to prevent them from breaking apart and ensure that they cook evenly.
Soak in sugar syrup: Let the Roshogollas soak in the sugar syrup for at least an hour to absorb the flavors fully.
Serve chilled: Serve the Roshogollas chilled for a refreshing dessert.