ROSOGOLLA - MYSTERY AND A HISTORY

Source: Internet

Rosogolla is a jewel of the Sweetest Part of India- West Bengal. A lovely desert made of Cheena (A Indian Cottage Cheese), cooked in syrup made of sugar. 

Source: Internet

The dish originated in the present states of Odisha and West Bengal. There was an argument between the states for its birthplace. Odisha claimed that the sweet had originated in Odisha as it was offered at the Puri, Jaganath temple as Khir mohan which later evolved into the Pahala Rosogolla but the Spongy, tasty and white Rosogolla is believed to have been introduced in West Bengal in 1968 by a confectioner and Bengali Cultural Icon named Nobin Chandra Das.

After a prolonged Truf War ----- At last West Bengal won the Rosogolla Battle. 2017 is the Year when it got its Rosogolla’s GI tag (Geographical Indication tag) for the variant called “Banglar Rosogolla”.

Source: Internet

There are many types of Rosogolla but we should not confuse it with the white one. The types are:

·       Raj Bhog

·       Pahala Rosogolla

·       Kamala Bhog

·       Baked Rosogolla etc.

Source: Internet

Sometime people pronounce it “Rasgolla” but it is “Rosogolla”. Say it with a Rosogolla in your mouth you will get the pronunciation.

Source: Internet

This is a favorite desert of all the Bengalis. It is used for Puja, offered to the guest of a Bengali family. It represents Bengal in India and represents India in the whole world. People of other countries are also fond of it.

Now, Let us Dissect the mystery of Rosogolla (Recipe for 10 pcs)-

Things needed:

·       1 Ltr Milk

·       4 tablespoon lemon juice

·       1 cup Sugar

·       ½ teaspoon cardamom/elachi powder

·       1 teaspoon Refined flour/ Maida   

·       1 cup Water

Preparation of Cheena:

Source: Internet

·       Boil the milk in a sauce pan

·       After boiling the milk, add lemon juice to it then add water.

·       Keep stirring

·       Shut off the heat and leave mixture to rest for 5 minutes.

·       Then pour is in a muslin cloth and rinse it well to remove the lemon flavor.

·       Wrap the Cheena and wash it in the running water until it cool down.

·       Make a knot and squeeze it to remove the excess water. Leave it for some time.

Preparation of Rosogolla:

Source: Internet

·       After sometime take out the Cheena from the cloth and knead it well until it become smooth.

·        Divide it into 10 pieces.  Make balls out of it which should not have any cracks.

·       Take a pan and add water and sugar to make syrup.

·       Add the Cheena balls into the syrup.

·       Keep the heat in low flame and stir it gently. Cover the pan after some time. If flame is too high, Rosogolla may break.

·       Slowly it will be double in size. If the lid is open it will shrink.

·       Turn off the stove and keep it in room temperature.

·       Serve it chilled or at room temperature.

Our tasty and spongy Rosogolla is ready!!!!

Bengalis can become modern but happiness and sentiments towards this Rosogolla will remain the same. Rosogolla is a wealth for our Bengal. 

Rosogolla will remain a treasure for us…

“Call Rosogolla of any origin, it would taste the same” 

Source: Internet