This is the most popular Bengali dessert and hardest to make. Yes, they are available in shops, so why make them? Because it's a dying art, now a days what you buy in most shops is not what I had in my childhood. They should be soft and jucy, melting in the mouth and shouldn't be chewy. First make sure the people who made it are Bangali because it is a Bangali thing, if they are not, buy your laddoo and halva from them but not the Roshogolla. Authentic Roshogolla is still available mostly in rural Bengal, don't know for how long, these days quality is compromised for shelf-life.
People from Orissa claim it's their's. There is a Bengal v Orissa online Rosogolla war going on. Orissan's claim may have some basis. Those days most cooks in the kitchens of Bangali aristocrat homes in Kolkata were from Orissa, they were called Thakurs. They used to make Rashogolla at pujas and weddings. One Bangali cook, Nobin Chandra Das (Nobin Moira) learned the skill (he claimed he invented it) and he opened a shop in 1868 and commercially started selling Roshogolla in Kolkata. Subsequently, K.C. Das, who was Nobin Das's son invented Rosomalai and began to can the Roshogolla which resulted in the widespread availability of the sweets. They still have the business under the name K.C.Das Grandson Pvt. Ltd
This is my version, it is soft, spongy and not too sweet.
This is the most important part, to make soft Channa. 2 litter milk will make about 360g Channa.
- Bring to boil 2 litre (4 pints) full-cream Milk
- Once boiling > Add 1/4 c of vinegar (or lemon juice) > Stir slowly. (2 cups plain yogurt is better because you'll get more channa and no smell to wash off)
- As soon as the curd separates, drain using a cheese cloth on a strainer > run under cold water to wash off the vinegar smell (if used) and stop cooking, but don't wash for too long, because that will wash off the fat content.
- Squeeze out as much water as you can and leave it hanging or on the strainer for 4 hours.
- Add 1 tbsp cornflour 1 tbsp Semolina (shuji) and 1 tbsp Sugar
- Add 2 pinch of Bicarbonate of soda and 2 pinch of Cardamon powder.
- Knead until all lumps are gone and feels smooth.
- Make 24 balls
Make Syrup:
- Use a wide enough pot (Karhai is better) to allow room for Rosogollas to expand, because they will become double in size.
- Add 2 cups Sugar + 6 cups Water (1:3 ratio) + 1 tbsp Milk(it's very important, it creates the foam over the syrup that engulf the balls ensuring they are cooked all way around. (you can use less sugar 1:4 ratio)
- Bring to boil > Add the balls > Lid on > let them boil on high temperature for 30 mins. The syrup should be continuously bubbling.
- After 30 minutes add 1 cup of boiling hot water gradually > Cover and boil for another 10 minutes.
- Turn the heat off and leave to cool
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