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Anju
IIF Counsellor
Joined: 07 Dec 2007
Posts: 379
Location: Palaiseau
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 Posted: Tue Jun 24, 2008 10:49 am Post subject: Rasgulla for Priyanka |
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Priyanka wants to make Rasgulla on her own, and was rather disappointed that I dont make it myself.
Well, Priyanka, here are two reliable recipes to make Rasgulla, from my collection. But be warned, no Bengali makes Rasgulla at home, unless they belong to meethai making fraternity. The simple reason for this is that some specialties are best left to the specialists, and rasgulla is not besan ka laddoo that anyone can make at home. That is why a certain Rasgulla maker of Kolkata is famous internationally! Even in any state (not city), there are only a couple of really good rasgulla makers.
But if you want to experiment, please try, and if the results are good, dont hesitate to send me some!!
The process seems simple, but God lies in the details.
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Ingredients
Milk 1 litre.
Citric acid ½ tsp.
Sugar 1 tsp.
Water 5 cup
Sugar 1½ cup
Vanilla essence (optional) ½ tsp.
Method
1. Boil the milk and add the citric acid to make the paneer.
2. Once the paneer separates from the whey, strain and wash it thoroughly.
3. Tie the paneer in a muslin cloth and squeeze out the excess water.
4. Now add 1 tsp. sugar to it and knead the paneer well.
5. Divide the paneer dough into small balls and keep aside.
6. Make a syrup with the sugar and water, then add the balls while the syrup is
boiling.(Add vanilla essence if necessary)
7.Cover with a lid and continue to boil it for 15 minutes.
8. Remove from heat and keep to cool.
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Ingredients:
Milk 1 gallon
Lemon Juice 1 cup
Sugar 1 cup
Method
· Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the
stove off. Milk should separate into whey and curd.
· Pour into collander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an
hour (you can leave it overnight).
· Place curd in food processor and process for one minute. It should be soft but not sticky.
· Form small balls from the curd. Using vinegar usually re- sults in about 80 to 100 rasagollas.
· Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasgoolas in syrup. Turn off the
heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a
couple of minutes, then turn it off.
· When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the rasgoolas. Do
not use the same sugar syrup more than once.
Hope you succeed!!!
_________________
ANJU |
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ashwani.singla@yahoo.fr
IIF Vice President
Age: 37
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Location: Clamart
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priyanka
IIF Treasurer
Joined: 10 Feb 2008
Posts: 70
Location: paris
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| Posted: Tue Jun 24, 2008 5:58 pm Post subject: |
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hey thanks for posting that
sounds like a lot of work
will try it on one of the weekends i get really bored in paris |
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ashwani.singla@yahoo.fr
IIF Vice President
Age: 37
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Posts: 390
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Universal
Captain
Joined: 10 Nov 2007
Posts: 49
Location: Paris / Kolkata
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| Posted: Wed Jun 25, 2008 9:08 am Post subject: |
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| priyanka wrote: |
hey thanks for posting that
sounds like a lot of work
will try it on one of the weekends i get really bored in paris |
It's interesting and soooo sweeeet to find you all talking about Rosogolla !!
Anju has already explained quiet well about the "National Sweet",( for we Bengalese it is ), and as I am now in the City of Rosogolla, I mean "City of Joy".... (that is Calcutta/Kolkata)...am copying some historical informations on Rosogolla.
All the same, I will be happy to send some original KC Das Rosogollas to Priyanka and Ashwini.
Others who are also interested... how about organizing a "Rosogolla Day" ? on Sunday the 31st August.. depending on the possibility to send you all the Rosgollas by that time. I will try my best so that at least some of you can taste the original Bengali Rossogolla !!!
(Razi in Kolkata)
History of the Rossogolla
Rabindra Nath Das
It was the golden age of Bengal's renaissance. Things were blooming in every direction. In confectionery, too. The man who chose this area for engaging his genius was Nobin Chandra Das. The beginning was humble. In a tiny obscure corner of Baghbazar in North Calcutta, Nabin Chandra set up a sweet shop. But he hated running a mere sales counter. The passion to create something of his very own haunted him. His primary ambition was to break the supremacy of the ubiquitous sandesh. Imagination, skill and tenacity were his forte. And, these eventually paid dividends when Nobin Chandra invented the ROSSOGOLA . It was an innovation strong enough to vie with sandesh. And, for Nobin Chandra, it was a route to history where he has been lodged. Securely. Permanently. Connoisseurs of sweets remember him till today as Nobinmoira. Highbrow Bengalis often used the word moira slightingly, but they revised their outlook when tagging it as a suffix to Nobin Chandra's name. Nobinmoira is a legend born out of, and sustained by, love.
Nobin Chandra left his legacy of genius to his worthy son Krishna Chandra Das (K.C.Das) . A chip of the old block, Krishna Chandra enlarged his inheritance of this genius in the art of Bengal's sweetmeats. What's more, he planted in his family a vibrant tradition that keeps on exploring new vistas outside the beaten track. It is virtually through the pioneering efforts of the Das family that the Rossogolla can confidently claim today the status of the national sweet.
Besides being privileged to have a great father, Krishna Chandra had yet another source of inspiration in his mother's family. His mother was the grand daughter of Bholanath Dey who is better known as Bholamoira in the cultural history of Bengal. A successful professional confectioner, Bholamoira added bigger dimensions to his career as a minstrel.
Krishna Chandra started his first shop, "Krishna Chandra Das Confectioner", in 1930, with his youngest son Sarada Charan. It became a crisper "K.C.Das" before long. Within five years, the venture was a spectacular success.
Through the ages, Bengalis have proved their irreplaceable love for sweets. No dietary idea is complete without it. Sugarcane grew in abundance in the state and much of it went into making sweets. The cane extract was boiled in large earthen pots and made into gur (jaggery), the crushed bagasse being used as fuel. It was then converted into sugar. It is perhaps one of the earliest recorded instances of the production of sugar. The gur was then covered with pata, a type of moss. The bacteria present in the moss fed on the reddish brown impurities in the molasses / jaggery, leaving behind granules of crystal sugar. The sugar produced, despite the rudimentary methods of refining, was almost as pure as, and much tastier than, the mill-made sugar. Today, it is a lost art.
Nobin Chandra waited patiently for the recognition of his wonderful creation. Fortune smiled on him at long last. One fine morning, a magnificent landau came to a halt before his Baghbazar shop. A wealthy businessman, Bhagwandas Bagla, and his family were in the carriage. One of Bhagwandas's children was thirsty, and the carriage stopped in search of water. Nobin Chandra met their demand. The little boy was given a drink of water and Rossogolla. The child was delighted at the taste of this unique delicacy and asked his father to share his delight. The father was as ecstatic. He bought a huge quantity for his family and friends. It was very rudimentary and unorthodox publicity but proved immensely useful. Nobin Chandra and his Rossogolla became famous in about no time. Hailing originally from Burdwan, the Das's have, however, been living in Calcutta for eight generations. Their house on a horseshoe shaped bend on the Hooghly in Sutanutty, now Baghbazar, was fairly well-known. Being respectable and prosperous sugar merchants, Nobin Chandra's family did not take kindly to his decision to be a sweetmeat seller. His family itself called him "moira " (confectioner) contemptuously. Little did they suspect that history would dissolve their contempt into an enduring legend.
Nobin Chandra's only child , Krishna Chandra, masterminded the Rossomalai, another perennial favourite. To popularise the Rossomalai, Krishna Chandra opened a new sweetshop at Jorasanko in 1930 from where he also introduced the canned Rossogolla. K.C.Das's enterprising youngest son, Sarada Charan, quickly expanded the business, adding to the number of shops in Calcutta. K.C.Das was incorporated as a private limited company under the Companies Act in 1946, with Sarada Charan as its Founder Governing Director.
Sarada Charan's finest contributions are sweets for diabetics and the latest Amrita Kumbha sandesh, which is an exciting departure from all conventional concepts of shape and taste.
The K.C.Das Company began its southern campaign in 1972 when Sarada Charan set up a factory and a shop in Bangalore. It has been highly successful, the Rossogolla being undeniably the most popular. According to Sarada Charan, the doyen of the Indian confectionery industry and the present head of the K.C.Das family, the business has survived many crises and constraints such as the Milk Control Order in West Bengal and the spiraling price of sugar. Non- availability of quality milk and shortage of electricity added to the problems, according to him. The cottage industry status of Nobin Chandra's shop in 1866 has assumed the stature of a small scale industry through the development and growth of K.C.Das Private Ltd.
Despite hurdles, the K.C.Das organisation is untiring in its attempts to innovate newer, more scientific and hygienic methods of production and packaging. The production technology is entirely designed by Sarada Charan and operated in the Company's factory under his supervision and guidance. ( rannaghar.netfirms.com) |
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ashwani.singla@yahoo.fr
IIF Vice President
Age: 37
Zodiac:
Chinese zodiac:
Joined: 25 Apr 2008
Posts: 390
Location: Clamart
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| Posted: Wed Jun 25, 2008 9:49 am Post subject: Hi |
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Thanks Razi.
How are you ? Hope everything is going on fine for you !
Ashwani
_________________
visit my blog
http://sixsigmamanagement.blogspot.com/ |
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