Roshogolla

Roshogolla not Rasgulla.

Yes, that is the way it is pronounced by Bengalis, and that is how it is supposed to be pronounced since it is a Bengali sweet dish. And for God’s sake, there is no kala (black) rasgulla; that’s Gulab Jamun. Roshogolla consists of chenna (Indian processed cheese), whereas Gulab Jamun consists of khoya.

Chenna is prepared by adding a sour substance like vinegar, lime juice, or yoghurt to boiled milk (1 tablespoon of sour substance in 1 litre of milk), whereas Khoya is prepared by simmering and stirring full-fat milk in a shallow iron pan for several hours till the milk gets thickened.

Roshogolla is the ultimate sweet for me, so it hurts when people casually choose to call it by a different name, or worse, when they can’t distinguish between Roshogolla and other sweets.

Both the states of Odisha and West Bengal are at loggerheads over the origin of Roshogolla; however, in 2017, West Bengal got the GI (geographic indications) tag for a variant known as Banglar Rasogolla.

Preparation: -

Add a sour substance like vinegar, lime juice, or yoghurt to boiled milk (1 tablespoon of sour substance in 1 litre of milk = 5 cups).

As soon as the milk gets curdled (which happens as soon as you stir after adding the sour substance) and you see the whey, pour the curdled milk into a pan covered with a thin cotton cloth.

Wrap the cotton cloth around the curdled milk and gently squeeze the whey out of it.

Rinse the contents of the cloth (keep it covered) with water to get rid of the smell of the sour substance.

Put a weight on the bundle for 5 minutes.

Take out the chenna from the cloth and make small balls of chenna.

Drop these chenna balls gently in the sugar syrup and simmer it for 8–10 minutes.

Switch it off and allow it to cool. Add 1 tablespoon of organic rose water for aroma and taste.

To make syrup, add 2 cups of sugar to 5 cups of water.

Roshogolla

Courtesy - https://thebengalstory.com/english/wp-content/uploads/sites/2/2018/11/rosho-e1541657198134.jpg

Gulab Jamun

Courtesy - https://wallpapercave.com/wp/wp2157279.jpg

Kalo Jam or Kala Jamun

Courtesy - https://www.cookwithmanali.com/wp-content/uploads/2020/10/Kala-Jamun-500x375.jpg

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I don’t claim to be a cook, let alone a good one; however, I love to eat. So anyone is welcome to correct me. I’ll also appreciate any suggestions to improve the content.