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Roshogolla in date palm jaggery syrup
Roshogolla in date palm jaggery syrup
Roshogolla is a delicious soft and spongy Indian sweet made from fresh curd cheese (chhena) and soaked in a sweet syrup. When made with date palm jaggery syrup, it adds a unique flavor and depth to the traditional recipe. The rich, caramel-like taste of date palm jaggery complements the sweetness of the syrup, creating a delightful twist on this classic dessert.
Ingredients
Method
- Start by making the chhena (curd cheese) for the Roshogolla. Heat the milk in a heavy-bottomed pan and bring it to a boil. Once it boils, reduce the heat and add lemon juice gradually until the milk curdles. Stir gently until the whey separates from the curd.
- Strain the curdled milk using a muslin cloth or cheesecloth. Rinse the chhena under cold water to remove any lemony flavor.
- Gather the cloth and squeeze out excess water from the chhena. Knead the chhena until it becomes smooth and soft. Divide it into small equal-sized balls and set aside.
- In a separate pot, combine the water, grated date palm jaggery, and cardamom pods (if using). Bring to a boil and let the jaggery dissolve completely to form a syrup.
- Carefully drop the chhena balls into the boiling syrup. Cover and let it cook for about 20-25 minutes on medium heat. The balls will expand in size as they cook.
- Once the Roshogollas are cooked, let them cool down in the syrup. Refrigerate for a few hours before serving.
- Serve the Roshogolla in date palm jaggery syrup chilled, garnished with some crushed pistachios or saffron strands for an extra touch of elegance.
- Enjoy!
Nutrition
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