Strawberry Rosogolla Recipe
Recipe By Ananya Ghosh
Rosogolla are cottage cheese dumplings soaked in sweet syrup and this particular dessert is further enhanced with the flavours of seasonal strawberries.
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Add to Shopping ListIngredients for Strawberry Rosogolla Recipe
- 0.17 nos One liter Full Fat Cow milk
- 0.33 cup Onestrawberries
- 0.67 cups ½Sugar
- 0.83 nos Lemon
- 0.83 teaspoon ¼red food colour
- 1 teaspoon ½strawberry essence
Directions: Strawberry Rosogolla Recipe
- STEP 1.1. Cut the lemon into two halves abd squeeze the juice from it and add two teaspoon water to it.
- STEP 2.2. Boil the milk over medium heat and when it starts to foam, then add the juice of one lemon to it to curdle it.
- STEP 3.3. Once the milk curdles properly, strain it through a muslin cloth.
- STEP 4.4. Now tie the ends of the cloth and drain 90 % water from the cottage cheese.
- STEP 5.5. In a pan, add the chopped strawberries and also add two teaspoon of sugar to make strawberry compote. Let it cool down for sometime.
- STEP 6.6. Then add the cooled compote to the cottage cheese and mix well. This is the most important step to make fluffy and soft rosogollas. Use the palm to mash the cottage cheese properly.
- STEP 7.7. In a deep kadhai, add the remaining sugar and about 4 cups water. Now let the sugar dissolve completely in the syrup. Now add red food colour and strawberry flavour ro to the syrup.
- STEP 8.8. Make small balls from the cottage cheese. Now add them to the sugar syrup. Cook the balls on medium flame for 10 minutes by covering them with a lid.
- STEP 9.9. Serve strawberry rosogollas piping hot after that.
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Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Ananya Ghosh