Rosogulla A Bengali Sweet
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Rosogulla – a Bengali Sweet
Rich in Calcium, protein and carbohydrate, and easy to digest. Great taste too.
Ingredients
Skimmed milk 500 ml, artificial sweetener 10 tablets, water 500 ml, citric acid / calcium lactate 2 crystals
Method
- Heat the milk and add citric acid.
- Separate the paneer and hang in a piece of muslin or any other soft cloth.
- Knead the paneer into a soft dough or grind it in a mixer till soft and smooth in texture.
- Make six balls out of the dough.
- In a heavy bottomed vessel, heat the water.
- When the water begins to boil, add the sweetener and paneer balls and cover with a lid. Simmer for ten minutes till the paneer balls swell.
- After ten minutes, uncover and simmer for another 2 minutes.
- Remove from flame.
- Serve when cool.
Note : The softness of the paneer decides the taste and look of the rosogulla. If the rosogulla become rubbery, drop them into cardamom flavoured skim milk and serve them as Rasmalai.
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Comments
Hi Sally's Trove. Thank you for the comment. The rosogulla is a spongy sweet made of curdled milk. It tastes great. Insead of using citric acid one can use few drops of lime. In the milk squeeze a few drops of lime and then boil the milk. The watery fluid separates from the solid white milk proteins. Hang the whole thing in a fine cloth for an hour. Then use this spongy matter as described. The artificial sweetener is the powder or tablets such as sugar-free used by diabetics instead of sugar. You can use the regular sugar instead. Do try this recipe. It tastes different.
Thank you so much for clarifying. I think I may have more questions as I try this dish. Do you have photos that show the end result?
All the best, Sally.
Hi Sally. I have introduced a photo of Rosogullas for your viewing as per your request. If you have any other query do let me know.
I love rosogulla and ras malai.
I'm going to try this, I'm sure it is good.
Love the recipe, can you export it to the US :) just kidding I will try it here for sure.
Wow! That's my personal favorite. When I feel like making Rasgullas or Gulab Jamun, I pick up those instant mix packets from the grocery stores. LOL
Sally's Trove says:
10 months ago
I think I would like this a lot, even though I'm not sure what it is. Can you be more specific about what it looks like and how to cook it. For example, what is a paneer (is it like cheese)? What kind of artificial sweetener (I don't know of any that come in tablets), and what kind of citric acid, or is the citric acid the same as calcium lactate? (When I think citric acid, I think about squeezing a lime or lemon.)
As you can tell, I am not familiar with Indian cuisine, but your recipe reminds me of something I had a long time ago, and I would love to make it myself.
Thanks for your help!