Gurer Roshogolla




Gur Roshogolla - 1 gal whole milk (do not use lowfat, nonfat etc.), 1/4 cup white vinegar (mix with half a cup of water).  Chhana - Bring milk to a very low/slow boil - when the milk just begins to boil, that is the stage you want.  Add the vinegar/water mixture and stir SLOWLY.  The chhana should start clumping in large clumps and the water should be greenish/bluish and quite clear.  If this doesn't happen and the water is still milky, add a couple more tablespoons of vinegar mixed with some more water.  Drain the chhana in a colander lined with a think, soft cloth (I use a bit of an old cotton sari).  Let it cool, and squeeze as much water as possible out of the chhana.  I usually put a weight on the channa and leave it overnight to drain.

Kneading the chhana - this is the most critical part of any roshogolla.  The more effort you put into this step, the better the roshogolla.  I usually knead with my hands for at least 2-3 hours - it's very laborious and tiring.  Some people use the food processor, others use ninja.  Feel free to experiment.  The consistency of the chhana should eventually be like a baby's butt - soft, super smooth and creamy without being wet.

Making the balls - make round balls about the size of your palm (slightly smaller if you want more roshogollas).  Make a hole and put in a nokuldana (sugar ball you can buy - usually used in puja) or some sugar.  Close up and roll the ball in your hands till the exterior is smooth.  Repeat till all the chana is converted to balls.

Making the syrup - for gur (use patali gur - the other gurs are inferior and the taste isn't nearly as good), boil at least 2 cups of gur (chunks) in 4-6 cups of water, 3-5 elaichi's in a large vessel with a large opening (a large dechki is good).  Depends on how sweet you want the roshogolla to be.  Once the syrup is boiling, reduce head to medium and then SLOWLY drop each chhana ball into the hot syrup.  Use a large spatula or spoon to stir the syrup so that that the balls gently float around.  Cook the balls on medium/high (adjust to ensure there is a slight boil going all the time) for about half an hour.  The roshogollas should expand in size.  The test for doneness is to take one out, cut it and see if the syrup has penetrated till the center.  And, of course, eat it :).  Serve hot and fresh with the syrup.  You can also stick it in the fridge and eat later, but, it's best eaten fresh.  These also freeze pretty well with the syrup and last for at least 3-5 months in the freezer.

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