Step-by-Step Guide to Make Quick Rossogolla in Rose flavour

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, rossogolla in rose flavour. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Here i have made Rasgulla in rose flavor. if u won't like adding rose essence and pink color, u can skip it. for making rasgulla always use cow milk only. the toned milk and full fat milk will not give good results. and i have used a blender to blend the paneer, as its easy for me, however, u can knead the. Totally new way making delicious Rosogolla for whole village people. Rosogolla is an emotion for all the Bengalis. Swati Saraf Kasera who is the owner of Swati's Flavours Of Rosogolla she invents I have tried- Fuchka Rasgulla Kalakhatta Rasgulla Organic Rose Rasgulla Black Current Rasgulla Watermelon Rasgulla All Berries.

Rossogolla in Rose flavour is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Rossogolla in Rose flavour is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook rossogolla in rose flavour using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Rossogolla in Rose flavour:

1. Take For Chenna-
2. Make ready 1 litre cow milk
3. Prepare 4 tbsps lemon juice
4. Make ready 6 tbsps water
5. Take For the dough once chenna is ready after hanging
6. Make ready As required Chenna
7. Prepare as required Edible Pink food color- gel or powder
8. Prepare For syrup
9. Take 1&1/4 cup sugar
10. Take as required Rose essence/ flavour (or rose water)
11. Make ready 1 handful dried rose petal
12. Get 1 tea filter bag / muslin cloth & thread
13. Make ready 2 green cardamom
14. Make ready For Garnishing
15. Get As required Fresh rose petals or dried rose petals (optional)

Famous Bengali sweet Komolabhog, orange flavored rosogolla. R Rasgullas or Rosogolla (in Bengali ) is a very popular sweet in West Bengal and Odissa. Though now it is relished almost everywhere in India. Making rasgullas in an art and needs practice. 🙋🏻‍♀️Hi I am @upa.shona Here I document everything FOOD - Styling, Photography & Recipes I make myself 🇮🇳 Bengali from Chennai, thus the handle name! tap.bio/@rosogolla.in.rasam.

Instructions to make Rossogolla in Rose flavour:

1. Boil the fresh milk and let it cool for about 10-15 minutes. In the meantime extract the lemon juice and mix with water. Then add to the milk one table spoon at a time till the milk curdles (I had to use the whole lemon juice and water mix)
2. Now strain it through a muslin cloth or a big cotton handkerchief. Press and drain out the excess whey water.
3. Then wash the chenna with about 2 cups water to get rid of the lemon flavor if any. Again press's with hand and remove excess water, form a potli and hang for at least 1 hour -2 hours to drip off the excess water.
4. Prepare ingredients for sugar syrup, in a pot add water, sugar and edible dry rose petals.
5. Put the rose petals in a disposable tea filter bag and make a potli by fastening with a thread or put it in a muslin/ cotton cloth and make a potli and put it in the pot along with the water and sugar (so that the flavour will infuse).
6. Once the chenna is ready put it on a big steel plate - big enough to comfortably knead the chenna into a smooth dough or on a clean kitchen counter table. Use the heel of your palm to knead the chenna.
7. Knead for almost 10 minutes and then add few drops of pink food color either gel or powder and knead again, mixing the color evenly. Add the food color little at a time till you get the desired color and knead for 5 minutes.
8. Once the chenna dough is ready, put on the flame and start cooking the sugar syrup while you make the chenna balls (so that by the time you finish making the chenna balls, your sugar syrup will start boiling and you don't have to wait). Add in two green cardamom pods also (optional).
9. Before you put the chenna balls in the boiling sugar syrup take out the rose potli, (so that it doesn't disturb the rossogolla while boiling, the syrup has got a pinkish hue due to the rose petals). Add in few drops of rose flavour/ essence. Put the chenna balls one by one (so that there is no drop in the sugar syrup temperature), cover and cook for 20 minutes, it will double in size. Once it's done add the rose potli back in the pot and let the rossogolla come to room temperature for an hour.
10. Put it in a serving bowl and garnish it with rose petals (optional) and serve it. I love rossogolla while it's still warm. You can serve it chilled also. Bon Appetit!!!
11. Note :* I have used the sugar just enough to sweeten it because we don't like too sweet, you can add 1/4 cup more if you love it to be more sweeter.

Though now it is relished almost everywhere in India. Making rasgullas in an art and needs practice. 🙋🏻‍♀️Hi I am @upa.shona Here I document everything FOOD - Styling, Photography & Recipes I make myself 🇮🇳 Bengali from Chennai, thus the handle name! tap.bio/@rosogolla.in.rasam. Kamala Bhog - Orange Flavored Rasgulla. This is a collection of recipes. The blog provides you very easy steps to cook some yummy food.

So that is going to wrap it up for this exceptional food rossogolla in rose flavour recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!