Rosogolla Served In Dahi Vada Style

Bong’s obsession with Rosogolla is a well known fact. Bongs and Rosogolla are inseparable and indivisible. Available in copious varieties and countless variations, this white spongy splendor represents Bengali culture and with its omnipresence in all occasions and festivals is a symbol of true Bangaliyana.

The kind of experimentation that has been done with Rosogolla has perhaps not been done with any other Indian sweet. Baked Rosogolla, Rasmalai, Gurer Rosogolla and Rosogolla’r Payesh are amongst the few of hundreds of different arrays of this sweet available in the market.

Recently in a get-together, I savored a variation of Rosogolla which was entirely different from the other varieties of this sweet. It was so unique in taste and so distinct in its presentation that it immediately clicked my imagination. I neither solicited the recipe from anyone nor searched for the same on the net. I just followed the impulse given by my taste buds and reproduced this unique recipe in my kitchen!

Serves... 2

INGREDIENTS:

1. Rosogolla- -> 4 nos

2. Curd -> 1 Cup

3. Imli Chutney -> 2-3 tbsp

4. Sev (Aloo bhujiya) -> to sprinkle.

5. Chat masala and black salt -> to taste
6. Roasted Cumin Powder -> 1 tsp

METHOD:

1. Beat curd with very little black salt and chat masala.

2. Squeeze out syrup from Rosogolla lightly. Pour ½ cup of curd on it. Keep in the fridge.

3. Before serving pour the rest of the curd. Put some imli chutney.

4. Sprinkle roasted cumin powder

5. Sprinkle bhujiya and serve.

Actually there is no recipe for this dish. It’s just “ensemble and serve”, unless of course the Rosogollas are made at home. The Rosogollas should be absolutely fresh to absorb the curd. The sourly tang of curd, mixed with the sweetness of Rosogolla gives a perfect taste of ‘chat’. Look wise it resembles ‘dahi vada’. In fact at first sight it is difficult to make out whether it is Rosogolla or dahi vada. The mystery unveils when one digs the spoon into it. Imagination at its highest and experimentation at its best.... that defines this dish...Rosogolla served in dahi vada style. 

SHARE

About bakinggncookingg

"A person often meets his destiny on the road he took to avoid it." This quote describes me aptly. I am a hands on mom who entered the kitchen as a necessity after marriage with the sole cooking experience of making tea. Born in a Bengali family where emphasis was only on higher education we were actually discouraged to even enter the kitchen ! so naturally I grew up with a complete indifference to cooking which later on developed into aversion as I entered adulthood ! But the picture changed completely after marriage . Being married to a person whose profession demands lots of "khana & khilana" i was left with no other option but to set aside my aversion .... and over a period of two decades I didn't even come to know when it turned into my passion ..! But it's my children who extracted the best out of me! Their strong taste buds & particular likes & dislikes made this journey more challenging...& the saga continues.. A note of thanks to my dear friend without whose constant encouragement & threat this venture wouldn't have been possible ! Thanx buddy !