#roshogolla

[zeherili-ankhein]

IT'S ROSHOGOLLA FOR GOD'S SAKE!!!!

#please not the rasgulla #roshogolla #whoever says otherwise i hate you #*angry bangali noises* #also its mishti doi not dohi

[blue-karabi]

#roshogolla #Bengalis #traditional #desserts #sweet #videography #foodie #foodpics #video #city #videoblog #dhaka

[kheerkadam]

♡roshogolla♡

first post!

To start off my blog, I have decided to post a recipe of a dessert that reminds many Bengalis of home: roshogolla. Roshogolla is a very simple and delicious dessert that everyone loves. It is made up of chana, or milk solids, and is rolled into mini balls that are soaked in an aromatic sugar syrup. I love using elachi (cardamom in Bengali) as it is my favorite spice for Bengali desserts.

Roshogolla is made up of two components; rosh means syrup and golla refers to its round shape. This sweet was one of the earliest desserts made in Kolkata, India which is where my parents are from. It may sound difficult, however, roshogolla is a fool-proof recipe that anyone is capable of making :)

I first made roshogolla at home during the pandemic in 2020. At the time, I had a recipe notebook where I would write down my recipes. I have not invented any of these desserts, but I have put my own twist on them in the hope of making them healthier.

Since many Bengali desserts use chana, I wrote the instructions on how to make the chana dough on other pages.

As the recipe states, chana is created by adding an acid such as lemon juice/vinegar to boiling milk to separate the solids from the liquids. This part of making roshogolla is also a science lesson, which was very fun and interesting to see. After the chana is completely strained, it will be separated and chunky. However, if you knead this dough for about 10 minutes, it will come together and turn into a smooth dough. After I kneaded the dough, I rolled it into multiple small balls using the palms of my hands. You can make these into whatever size you want, but I decided to make them smaller to reduce the portion size.

I even ate some of the dough when my mom was preoccupied with something else.

Fun fact: you can actually make homemade cream cheese with this method. If you add the chana to a blender and add some of the whey (the remaining liquid from the milk), you can make a delicious cream cheese to spread on your bagels.

Now that the roshogolla balls are complete, you can begin making your sugar syrup. The ratio of sugar to water (in cups) is 1:3. This syrup is supposed to be thin so the roshogollas can soak up the liquid. I actually added even less than a cup of sugar to make it healthier. After you let the sugar and water simmer, you can add some whole cardamoms and saffron strands to the syrup to bring in some traditional flavors and add a natural yellow color to the dessert. If you don't have cardamom, you can omit it, however, I would definitely recommend it if you can get your hands on it. Saffron is a spice derived from a rare type of flower: Crocus sativus. Saffron has tremendous health benefits such as its suppliance of antioxidants and release of a natural yellow food coloring. However, saffron is also known to be incredibly expensive, so a great substitute for this would be safflower. Safflower also comes from a plant and has a similar ability to color food. Its aroma is slightly mellower than the original saffron, however, it is a much cheaper option that adapts to the budgets people may have.

After a few minutes, you can add in the chana balls.

Let it simmer for five minutes, then turn off the gas, close the lid, and wait for 20 minutes. Make sure your lid has a small hole in it so the steam is not trapped along the edge of the lid.

Finally, you can remove the lid and serve the roshogollas with some syrup hot/cold. Add some crushed pistachios if you wish. Something I find interesting about roshogolla is that it is enjoyable when it is hot because it melts in your mouth and allows you to taste the spice of cardamom. Whereas, when you leave it to chill in the fridge/freezer, the roshogolla becomes ice-cold, which feels refreshing and spongy (in a good way I promise!). The versatility of this dish is incredible and the sweetness can overcome any sadness in an instant.

I had lots of fun making this Bengali dessert and hope to post many more on this blog. Now that you're influenced, please make this mouthwatering dessert and give it a try. :)

#roshogolla #bengalisweets #dessert #sweet #yummy #trythisasap #dessertlovers #sweet tooth #easyrecipes #desserttime

[yummraj]

Chittaranjan Mistanna bhandar (on Shyam bazar Street, close to jatindra mohan avenue & Shyam Bazar street crossing)

Chittaranjan Mistanna bhandar (on Shyam bazar Street, close to jatindra mohan avenue & Shyam Bazar street crossing)

This is a part of YUMMRAJ’s series called TIMELESS KOLKATA EATOUTS – reviews of Heritage Kolkata restaurants. Each restaurant has been rated as ‘Old is Gold’ or ‘Old is no more Gold’ based on the experience. Year/decade of opening-1907 In a nutshell: A century plus years old kolkata sweet shop that serves hot roshogollas throughout the day & shuts shop around 7 pm, as soon as the stock is…

View On WordPress

#best roshogolla shop in kolkata #Casual Dining in Kolkata #chittaranjan mishthanna bhandar #Chittaranjan mistanna bhandar #fresh roshogolla shop in kolkata #heritage eateries of kolkata #heritage restaurants of kolkata #hot dessert #hot desserts #hot Rasgullas #hot roshogolla #Kolkata Restaurants #North Kolkata restaurants #old roshogolla shop in kolkata #rasgulla shop in kolkata #Restaurants in Kolkata #roshogolla

[timetravellingkitty]

reva whats the best sweet

and if I said jalebi

#rabdi roshogolla and mysore pak too... i also v partial to kaju katli for personal reasons #asks #lambda!

[room-surprise]

Kabru from Dungeon Meshi's Ethnic origin

(Masterpost of evidence available here now!)

I've seen folks talking about this, which makes me SOOOOO happy. I've been trying to tell people that Kabru is *some kind* of fantasy version of Indian since at least March of 2023, which is when I finished reading what was available of Dungeon Meshi at the time. You may have seen my post in the Kabru tag about his name suggesting that he's of Nepali origin! I'll go into this in a LOT more detail when I finally publish my big Dungeon Meshi research paper (soon, I promise, I hope), but this is such a wonderful win for Kabru fans that I wanted to make a post about it! So many helpful fans were able to identify the sweet Kabru's trying to talk about is rasgulla, which means I didn't have to actually do any research to figure it out like I normally would have. Though since I know Kabru's meant to be from someplace like India, it wouldn't have been hard to search for "Indian dessert white ball" and figure it out.

Rasgulla (literally "syrup filled ball") is a dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena dough, cooked in light sugar syrup. This is done until the syrup permeates the dumplings.

While it is near-universally agreed upon that the dessert originated in the eastern Indian subcontinent, the exact locus of origin is disputed between locations such as West Bengal, Bangladesh, and Odisha. The name rasgulla is derived from the words ras ("juice") and gulla ("ball"), and other names for the dish include rasagulla, rossogolla, roshogolla, rasagola, rasagolla, and rasbhari or rasbari. Rasbari is the name of it in Nepal, so I think that's probably what Kabru would have called it if Milsiril hadn't interrupted him.

#kabru #dungeon meshi #delicious in dungeon #dunmeshi #also I don't think any of the elves are meant to be white but I'll get into that later when I'm ready to publish my research #(that doesn't make what Milsiril is doing to Kabru any less horrible though obviously) #theories #Dungeon Meshi Research

[intellectual6666]

Ayushi thank you for spamming and A lot more thanks for looking after me. I missed youuu. But now that I'm backkk

Ye lo munh mitha karo..

Here's some flowers for youuu

You're welcome ji 😁 (I am going to spam you more)

Well, I missed you a lot too, I am so happy that you're finally back 🥹🥹

Have some of our special Roshogolla

And how can I leave you without giving something you love 🤭

Some jalebi, fafda and dhokla for you ✨️

#shyam ji #lovely mutual #is finally back #answered

[preetrambles]

Roshogolla my beloved

[nitesh-123n]

Mastering Bengali Pronunciation at Home

Bengali, the language of Rabindranath Tagore and mouthwatering roshogollas, can sound as melodic as a sitar solo. But those unfamiliar with its alphabet and sounds might feel like they're tackling a bowl of phuchka – delicious, but potentially explosive! Fear not, intrepid language learner! Mastering Bengali pronunciation at home is entirely achievable with the right techniques. Here's your cheat sheet to navigate the twists and turns of Bengali phonetics:

1. Befriend the Bangla Alphabet

The Bengali alphabet, known as Bangla Lipi, might look like an exotic vine at first glance. However, with some dedication, you'll be able to decipher its unique characters. Start by familiarizing yourself with the basic vowels and consonants, paying close attention to the diacritics that alter pronunciation. Numerous online resources and apps offer interactive tutorials to make this process less daunting.

2. Shadow Like a Sparrow

Bengalis have a beautiful lilt to their speech. To capture this essence, practice shadowing – mimicking native speakers. Find audio resources like Bengali news broadcasts, podcasts, or movie dialogues. Listen intently, then try to replicate the sounds as closely as you can. Record yourself and compare it to the original, adjusting your pronunciation where necessary.

3. YouTube: Your Virtual Language Lab

YouTube is a treasure trove for pronunciation practice. Explore channels dedicated to teaching Bengali pronunciation. Look for videos that break down specific sounds, offer visual aids like mouth movements, and provide slow, clear pronunciations. Don't be shy to repeat after the instructor, as repetition is key to mastering those tricky Bengali sounds.

4. Befriend a Bengali Buddy: Conversation is King

The best way to solidify your pronunciation is through real-life conversation. Look for online language exchange platforms where you can connect with native Bengali speakers. Practice basic greetings, introduce yourself, or discuss your favorite Bengali dish. Not only will you improve your pronunciation, but you'll also gain valuable cultural insights.

5. Sing Along Like a Nightingale

Bengali music is a vibrant tapestry of sounds. Immerse yourself in the world of Rabindra Sangeet or contemporary Bengali pop music. Listen closely to the lyrics, paying attention to how the singers pronounce vowels and consonants. Try singing along, even if it's just humming the tunes. This not only makes learning fun but also helps train your ear for the natural flow of the language.

6. Record Yourself Ruthlessly

Record yourself speaking Bengali regularly. Listen back objectively and identify areas for improvement. Are your vowels rounded enough? Are you pronouncing those tricky consonant clusters correctly? Being your own critic can be a powerful tool for identifying and fine-tuning your pronunciation skills.

7. Celebrate

Learning a new language is a marathon, not a sprint. There will be days when Bengali pronunciation feels like a bowl of jalebis – sweet but sticky. However, celebrate your Fortschritte (German for progress, because every language learner deserves a fancy word)! Every correctly pronounced word, every successfully navigated sentence is a victory. Reward yourself for your dedication, and keep your motivation high.

Remember, mastering Bengali pronunciation is a journey, not a destination. Embrace the challenges, celebrate your victories, and most importantly, have fun along the way! Before you know it, you'll be conversing with Bengali speakers like a seasoned pro, ready to order your next plate of phuchka with confidence

#hindustanitongue #learn language #bollywood #language learning #bengali #west bengal #bengali song #bengali books

[houseofbreadpakoda]

Merry Christmas @toiletpotato!!! This was honestly the cutest prompt I could ever get!

Prompt : recipe of the Secret Santa's (aka your) favorite sweet

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খির কদম

Durga Puja had just begun in Kolkata. Orhaan skipped back home from school, gawking at the durgo pandals being set up. He had stopped at Kaka's store to pick up some khoya. Kaka's wife had lovingly fed him a peda and wished him a happy Durga puja. This is what he loved about the festival. The joy in the city, the colourful pandals, the abundance of sweets, the loudness of the festivities. Oh, but what he looked forward to the most was the Kheer Kadam his mother made. Making the dessert was a strenuously long process and that was why it was made in the house annually on the occasion of Durga Puja.

He sprinted a little on nearing his home, haphazardly took off his shoes and ran inside the house as he sniffed the aroma of the chashni cooling in the kitchen. The Roshogollas were already made. He handed the khoya to his mother and ran to the gorge on a Roshogolla while his mother chided him for eating without washing his hands. After quickly changing, he ran back to the kitchen to gobble one of the chenna balls soaked in chashni directly from the bowl, earning a glare from his mother for it.

His mother had begun to roast the khoya and was grating half a coconut on the side counter. Orhaan begged his mother to let him grate the coconut but his mother shooed him, said he was too young a child to be able to grate. What if he cut his finger? What if he had none left to eat the Kheer Kadam? The thought was enough for him to remain mum and listen to her. The coconut crinkled as it's moisture evaporated on mixing with the roasted khoya, leaving behind a pleasant scent in the house. After adding in the powdered cardamom, the dough was kneaded and made Into little balls which Orhaan helped in flattening out. The Roshogollas were wrapped with the khoya dough, and then rolled in powdered sugar and grated coconut. The plate of sugar coated Kheer Kadam was popped into the refrigerator to be chilled for an hour. Now this was the hardest part. The waiting.

His mother had handed him a glass of saffron tinted badam milk and they'd spoken about how his day at school had gone by, what they were going to do for the rest of the vacation, which was the grandest pandal they'd come across and when they were going to visit Chacha's house. And before he realised, the hour had gone by. He jumped in an unsuccessful attempt to suppress his taste buds as his mother carefully removed the plate from the refrigerator. She fed him the Kheer Kadam which he gobbled whole to keep the chashni from dripping. His antics had made his mother giggle and kiss him on the forehead. "Shubo Durga Puja babu".

It had been many years since then, and many more Kheer Kadams since that one. Orhaan was returning home after a year. It was Durga puja again, and his mother was making Kheer Kadam. Again. He'd insisted she make the dessert with him and that he would bring the khoya himself, just like the old times. He stepped inside the house to the familiar scent. His mother hugged him as he hugged her back after placing the khoya next to the chashni soaked chenna balls. He chuckled. She'd already made the Roshogollas, just like she always had. This time he grated the coconut himself while she sautéed the khoya in the pan. He looked at her adoringly as she wrapped the Kheer Kadams. He still loved everything about Durga Puja that he did as a child. The joy in the city, the colourful pandals, the abundance of sweets, the loudness of the festivities. He still loved the Kheer Kadam. But what he looked forward to the most now was that hour long conversation he had with her over a glass of Badam milk. This time he had much more than a day's talk to catch upto. They spoke about his hostel, his education, the life plans ahead and eventually diverted back to what they'd do for the rest of the festival, the list of pandals to hop to and the other developments in the city since he'd been away.

An hour clocked and Orhaan and his mother pulled out the plate of Kheer Kadams. She fed him the sweet which he ate whole just as eagerly as when he was a child. A lot had changed since, yet a lot had remained the same.

"Shubo Durga Puja babu" she said as she kissed him tenderly on his forehead.

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The recipe in short ;)

Boil some milk and squeeze lemon into it to prepare your chenna. Roll the chenna dough into small balls and boil in chashni (sugar syrup) and then let cool. Meanwhile roast khoya till brown and add grated coconut and cardamom. Flatten out the khoya balls and wrap the chenna ball rasgullas and finally roll in powdered sugar and grated coconut. Refrigerate and gobble ;)

#desiblrsecretsanta2023 #dss2k23 #merry christmas

[h0bg0blin-meat]

Fav dessert?

Roshogolla I think :)

[kuhuchan]

Chaat vs rasogolla

*eyes burning*

A) roshogolla and

B) anon tumne phir kabhi mere bangali aankhon ke samne RASOgolla kaha toh mai tumhe tyaag dungi

[ramcharantitties]

You guys are doing face reveals so I thought

Hehe @yehsahihai @rambheemlove @thewinchestergirl1208 @dumdaradumdaradum @kolkatar-roshogolla @a-really-hot-caterpillar @infusedchaos

[shankhachil]

I'm so sorry but I can't keep it to myself any longer. I am actually intensely turned on by the idea of eating roshogolla with a guy and then kissing him while the syrup is still dripping down our chins and our lips are sticky and

#sorry for oversharing however you signed up for this by following me

[timetravellingkitty]

hi!!!!! What's ur fav sweet and color. Also ice cream

Colour I don't exactly have one? But I have a soft spot for pink and black (purple and blue are close seconds)

In sweets I'm a HUGE mysore pak fan but calories :( I also love roshogollas, these are my top two

Finally, ice cream. Chocolate guys I'm so sorry

#asks

[kheerkadam]

♡kacha golla♡

hi!

I am back with another delightful Bengali dessert! This sweet is very popular among Bengalis and is a great option for those who wish to hold back on their sugar intake. Kacha golla is a mildly sweet dessert that is made with chana, sugar, cardamom powder, sweetened condensed milk, and rose water. Since golla means round, I'm sure you can guess that these sweets will be round spheres like roshogolla. However, this dessert is entirely different from roshogolla. Once the chana is made, the remaining process is fairly simple.

I have written about the process of making chana in my post about roshogolla, however, I have added some pictures of the process here as chana is a staple in Bengali desserts. I used about 1 full gallon of milk to get this amount of chana.

After the chana is formed, a cheesecloth is the quickest and most efficient way to extract all the whey (liquid shown in the glasses) from the solids. However, as many people most likely do not own a cheesecloth, I have shown that you can use a regular strainer and lightly press down on the chana to remove the whey. Once the whey is removed, the chana should look tight and compact.

The next step is to split the chana in half. The reason for doing this is because one half of the chana will be sticky and warm, whereas the other half will be tight and cool. This helps ensure that the kacha gollas can be properly formed into mini spheres.

After this step, you can keep half of the chana aside and begin adding the ingredients to the other half. First, you should make sure all of your ingredients are measured and laid out. This helps you maintain mise en place, a French term that simply means "everything in its place". Crumble up the chana with your hands to break up the shape. Always make sure to wash your hands before any of these steps :) Then, add 1 tsp of cardamom powder and 1 tsp of white granulated sugar and knead the dough with your knuckles until it is soft and smooth. If you have read my other recipes, you have probably noticed that a lot of Bengali desserts use the same ingredients, but the end results vary depending on what you choose to make.

Fun fact: Another name for kacha golla is pranohara. This term is very interesting to me because it practically suggests the sweet is so delicious that it feels surreal. Pran means life so I thought this was a descriptive and appropriate name for this sweet :)

When the dough is kneaded, you can add it to a pan on medium heat. Add a few drops of rosewater (less is more). If you do not have rosewater, you can skip it but feel free to make your own rosewater with fresh rose petals. Then, I added one tbsp of sweetened condensed milk. You can definitely add more if you want your kacha gollas to be sweeter, but I have kept mine less sweet in accordance with my dietary goals. Turn the heat up a bit and saute the mixture with a wooden spoon. The reason for using a wooden spoon is that it works well with high heat levels and is more sanitary than other materials. The sweetened condensed milk will release some liquids, so keep stirring the mixture until it becomes slightly sticky and tight again.

This should only take about 5 minutes on a medium-high heat. Once this is completed, you can add this mixture to the chana you kept aside from earlier. Crumble them together and knead them into a warm dough. Now, you are free to make balls by rolling your palms together and placing them on a plate. Traditionally, these balls are then covered in milk powder, though I have not used any as it is difficult to find. This step only changes the appearance of the kacha gollas, but feel free to use it if you have any. I decorated mine with pistachios and a strand of original saffron (more info about saffron in my roshogolla post) and got about 2 dozen kacha gollas. If you make larger balls, you will get about 11-12.

Kacha golla is a scrumptious dessert perfect for anyone with health concerns. The taste is indescribable, but it has a warm touch of saffron and a mellow aroma of rose. If you want more details, try it yourself!

see you next time!

#bengali desserts #healthy sweets #kachagolla #pranohara #pranhara #delicious #yummy yum yum