I love maple syrup and crave it whenever I think of Nolen Gur. So..Maple Roshogolla happened. Roshogolla has been in the news a lot, lately! Bengali and Odisha share a lot by way of culinary heritage and both claim origins of the amazing roshogolla. In addition, to geographical proximity a lot of Oriya cooks made their way to Bengal in search of work, thereby often bringing with them their culinary heritage. Both these regions share a deep love and ability to make sweets with milk and the fresh Indian cheese that we call channa in Bengali.
However, something like the roshogolla, was special enough to invoke a regional authenticity battle. Somehow, the powers be ruled the true origin of this delectable confection was from Bengal, specifically made by a Nabin Chandra Das. I have to confess, while I would not fight my neighbors for this treat, it is a part of the Bengali identity.While the traditional variation of the roshogolla is pristine white, in winter you will occasionally see the darker hued ones made with nolen gur or date palm jaggery.
This weekend was a little calmer that some of the ones I have had in the past. Offering me the perfect excuse to celebrate with some Bengali misti or sweets. This time I worked the pressure cooker method using of course, my new found favorite IP. The key here is to ensure that the roshogolas do not cook for too long. Other than of course the usual making sure that the channa is done right. This year, Thanksgiving sort of crept up on me, but, I am happy to have my usual small and well loved group of friends to feast with me.
Maybe this year, I might actually manage to keep my menu manageable. Of course, around this time every year, I have some wishful ideas.
A delectable treat made seasonal with maple syrup.
- 1/2 gallon milk
- 1 or 2 limes
- 1 and 1/2 cups of water
- 2 to 3 green cardamoms
- 2 cups of sugar
- 1/2 cup pure maple syrup
- A few slivered almonds to garnish
- Heat the milk until it comes to a rolling boil. Turn off the heat.
- Cut and squeeze the lime juice while the milk is boiling.
- Add in the lime juice about 1 tablespoon at a time, until the cheese curds separate from the whey.
- Drain in a cheese cloth and let the cheese drain for about 2 hours. Their should be no obvious water dripping, but it should not be too dry.
- In the meantime, turn the instant pot to a saute mode and add in the water, cardamoms and sugar and bring to a boil. Let it boil for at 25 to 30 minutes until a light syrup is formed.
- Place the drained channa in the food processor and blitz for about 1 minute.
- Gather the cheese into a ball and form small walnut sized balls, these will look small but they will double up in size.
- Cover them with a moist thin cloth and let them rest for about 5 minutes.
- Gently lower them into the instant pot and cook on manual for just one minute. Release the pressure but leave them covered for 10 minutes.
- Remove from the pot and place in a bowl with half the poaching syrup, add in the maple syrup and serve hot or chilled, garnish with the almonds.
Most of the prep time is unattended. If you follow the sequence of the recipe, yo can do things simultaneously.