Rosogollar Dalna


Nutrition Information
  • Serves: 5 People
  • Serving size: 50g
  • Calories: 217
  • Fat: 15.4g
  • Saturated fat: 4.2g
  • Carbohydrates: 11.9g
  • Sugar: 5.5g
  • Sodium: 668mg
  • Fiber: 2.9g
  • Protein: 8.8g
  • Cholesterol: 10mg
Recipe type: Side Dish
Cuisine: Bengali
Prep time:  
Cook time:  

Total time:  

INGREDIENTS

1.       Rosogolla/ Rasgulla: 10
2.       Tomato: 2
3.       Ginger Paste: 1 Tbsp.
4.       Poppy Seed: 2 Tbsp.
5.       Cashew nut: 10
6.       Milk: 1 Cup
7.       Cumin Powder: ½ Tsp.
8.       Bengali Garam Masala Powder: ½ tsp.
9.       Red Chilli Powder: 1 Tsp.
10.   Salt: to taste
11.   Vegetable Oil: 3 Tbsp.
12.   Ghee: 2 Tsp.
13.   Tempering:
14.   Dry Red Chilli: 2
15.   Bay Leaf: 2
16.   Asafoetida: ½ Tsp.
17.   Cumin Seed: ½ Tsp.
18.   Cinnamon Stick: 1"
19.   Green Cardamom: 2
20.   Black Cardamom: 1
21.   Clove: 3-4


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INSTRUCTIONS

  • ·         Squeeze the Rosogollas and discard the Sugar syrup as shown in the picture.
  • ·         Now soak the Rosogollas in a bowl full of water for 2 minutes and squeeze again to discard the liquid
  • ·         This step will help to remove the sweetness from the Rosogolla.
  • ·         In the meantime, soak Poppy seed and Cashewnut in lukewarm water for 10 minutes.
  • ·         Make a thick paste of Poppy Seed and Cashewnut.
  • ·         Make a puree of Tomatoes as well.
  • ·         Heat Oil in a pan and shallow fry the Rosogolla one by one.
  • ·         Once done, temper remaining oil with Dry Red Chilli, Bay Leaf, Asafoetida, Cumin Seed, Cinnamon Stick, Green Cardamom, Black Cardamom, and Clove.
  • ·         Add Pureed Tomatoes followed by the ginger paste and cook till oil comes out from the side of the mixture.
  • ·         Add Salt, Chili Powder, Cumin powder as well.
  • ·         Now add the Poppyseed and Cashewnut paste and cook till the nutty and raw aroma goes out.
  • ·         At this point, add the milk followed by 2 cups of water and bring it to boil.
  • ·         Now add fried Rosogolla and cover the pan with a lid and cook for around 5-7 minutes in low temperature.
  • ·         Adjust the gravy as per requirement.
  • ·         Add Ghee and Bengali Garam Masala Powder and lightly mix and switch off the flame.
  • ·         Serve Rosogollar Dalna With your choice of Bread or rice.



NOTES
·         Squeezing part is very important while cooking this dish else you will end on making an overly sweet side dish.
·         I don't use sugar while cooking this dish. For us the remaining sweetness from Rosogolla works, however, you may add if you wish to.
·         You may reduce the amount of Ghee.
·         Instead of Vegetable oil, mustard oil also can be used.


   credited to-debjani's kitchen

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