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
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
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.
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