Mishti Aam Roshogolla
The Mishti Aam Roshogolla is a delightful Bengali sweet, enhancing the traditional Roshogolla with the rich, exotic flavor of Mango (Aam, in Bengali). Originating from West Bengal, Roshogolla itself is a famous, soft, and spongy dessert. This recipe takes a summery twist by incorporating mango, giving it a tantalizing taste and vibrant color, perfect for mango lovers and festive occasions.
Ingredients
- Paneer - 500g
- Sugar - 2 cups
- Water - 4 cups
- Mango Pulp - 1 cup
- Green Cardamom - 4 pods
- Saffron - a few strands
- Lemon juice - 2 tablespoons
- Pistachios - for garnish
Preparation Steps
- Paneer Preparation: Boil milk and add lemon juice to curdle it. Strain the paneer using a muslin cloth and rinse under cold water. Hang it to drain excess water for about 30 minutes.
- Once the water is drained, knead the paneer for 10 minutes to make it smooth without any lumps.
- Divide the kneaded paneer into small equal portions and shape them into smooth balls.
Cooking Process
- In a pan, mix 2 cups of sugar with 4 cups of water. Bring to a boil until the sugar dissolves completely.
- Add the cardamom pods and saffron strands to the sugar syrup for enhanced flavor.
- Carefully drop the paneer balls into the boiling sugar syrup. Cover and cook for 20 minutes. Link to cooking timer to ensure time precision.
- The paneer should double in size, indicating it is cooked.
- Remove from heat and let them cool in the syrup.
- Meanwhile, prepare the mango pulp by blending mangoes until smooth.
- Once cool, add the mango pulp to the syrup and gently mix.
- Chill the Mishti Aam Roshogolla in the refrigerator for 2 hours before serving.
How to Enjoy
Serve the chilled Mishti Aam Roshogolla in a bowl, garnished with chopped pistachios. The dessert's sweet and tangy mango flavors pair perfectly with its spongy texture, making it a delightful treat after meals. It's best enjoyed fresh and can be a splendid addition to any festive spread, embodying the sweet essence of Bengal with each bite.