Rosgolla

This is my last post for this week BM 26; today it’s going to be Indian sweet there are lots of sweets using paneer. Today I am going to share Rosgolla one of the famous Indian sweets originates from West Bengal.

I learn this from one of my best friend few years back; I have tried this lot of times. But after a long time I made these rosgolla to post in my blog. But this is the first time I tried this using maida and baking powder it was very soft and spongy. I came across this recipe from an eBook Sweets Mithai by Vaishali Parekh.

Ingredients:

Paneer	From 4 cups milk
Sugar	1 ½ cups
Water	3 cups
Maida (all purpose flour)	1 tsp
Rose water	few drops
Baking powder	a pinch

 

Directions:

1. Knead paneer with maida and baking powder to make soft and smooth paste.
2. Divide into 18 – 24 equal portions (I made 20) rounds or half the size of rosgollas as desired.
3. Add sugar and water in a pressure cooker, allow it to dissolve, when it start to boil add the round paneer and cook for 1 whistles or steam cook for 15 – 20 minutes in medium low flame.
4. Once pressure is released add rose water and enjoy hot or cold.

Note:

• How to make paneer?
• Check my previous post.
• How to check the consistency of paneer?
• After you knead take a small portion in your hand and rub using your fingers couple times. Try to make a small round ball if the surface is smooth you can proceed. If you find cracks add 2-3 drops of water to paneer and again knead.

Blogging Marathon page for the other Blogging Marathoners doing BM#26