GOLAPBHOG

GOLAPBHOG..... is nothing but melt in the mouth rose flavoured Rasgulla / Rosogolla. It is this time of the year when we miss Kolkata the most, that is during Durga Puja. So we try to create more or less that ambience. I am very particular in maintaining the tradition and authenticity of the the region I belong.....through its cuisine, dresses, language, mannerisms. Whichever part of the world we are, we should, in no way, forget our roots.


RASGULLA / ROSOGOLLA is an integral part of Bangaliana ...... It represents Bengal so far as food is concerned. Now been very popular throughout India and perhaps in many places of the world. Infact West Bengal exports tinned Rasgullas throughout the world. You can smell a proud Bengali speaking but RASGULLA / ROSOGOLLA probably originated in Odisha. Later in the 19 th century, a Kolkata based confectioner named Nobin Chandra Das made its spongy variety extremely popular. Writing further requires a lot of research, time and space, so let's go to the recipe. Let us prepare this rose flavoured Rosogolla together with stepwise pictures.

 INGREDIENTS (for the dumplings)
Fresh Milk : 2 litres
Semolina : 1 tbsp
Baking Powder : 1 tsp
Rose Syrup : 1tbsp
Juice of 1 lemon
1 cup ice cubes.

INGREDIENTS (for the syrup)
Water : 5 cups
Sugar : 2 cups
Green Cardamom : 4-5


METHOD 
Pour the milk in a heavy bottomed vessel.Put the gas mark at medium. Keep stirring so that the milk do not burn at the bottom, add the rose syrup. When it comes to a boil, pour in the lemon juice. Switch off. You can see the milk curdle, switch off gas. Immediately put in the ice cubes to prevent the cottage cheese getting hard. Let cool.

Drain the water through a clean white cloth. Hang the cloth for about 1 hour. Press the cloth and place the cottage cheese on a plate.

Keep on kneading it for about 20-25 minutes. Put in the sugar, semolina and baking powder. Knead for another 10 minutes.

Shape the cottage cheese into small balls. Do not make them too big.

Simultaneously take 5 cup water in a heavy bottomed wide mouthed vessel. Switch on the gas. Put in 2 cups of sugar and the green cardamoms.  Let it boil slowly.When the syrup boils for about 8-10 minutes, slowly put in the cheese balls. Make sure the vessel do not get overcrowded because the balls need space to move around. Cover and cook in medium heat for 15-20 minutes. Press one ball,if it springs back you are done. Switch off. Over boiling may turn them hard.

Enjoy warm/ chilled.