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Rosogolla, the traditional Bengali recipe

Rosogolla, the sweet that defines bengali desserts, is considered a delicacy in Kolkata with numerous sweet shops adding their own version. Sweet shops sell thousands of rosogollas a day which end up in a plate of bengalis. But, even though its not accessible to you, this recipe below will help you make rosogollas yourself and show off to your friends and family. So let get to it then.


  • Difficulty: medium
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  1. Milk [1 litre]
  2. Sugar [2 cups]
  3. Lemon Juice [1 Piece]
  4. Water [3 cups]


Step 1: Curdling the milk

The secret to a good Rosogolla lies in the curd cheese or Chhena (Bengali: ছানা), as we like to call it in Bengali, it is made up of. Its a basic process of coagulation adding some acidic agent to milk. I prefer to use whole milk, because of the high percentage to fat content, and heat it in medium flame until it comes to boil. An occasional stir helps the milk not to burn below. As soon as it comes to a boil keep adding lemon juice and stirring until the water completely separates from the curd cheese. Turn down the heat and strain everything on a piece of cloth.

Step 2: Strain the Curd Cheese

The piece of cloth needs to be washed with cold water so that the curd cheese cools down and the sourness of the lemon juice goes away. Then its the important part of squeezing the cloth with the curd cheese inside and hanging the cloth to dry out the chhena for at least 30 mins. While you wait, you can start of on the sugar syrup by bringing to a boil 2 cups of sugar with 3 cups of water.

Step 3: Knead and Roll Cheese-balls ready to cook

Once the straining is complete, its important to knead the cheese to a nice consistency, which might take 10-15 mins of time. Make sure not to dry it out much as it makes the end product a bit on the tougher side. Once you reach a smooth consistency, roll into little balls of cheese ready to cook.

Step 4: Cook the the Cheese-balls in sugar syrup

Add the cheese-balls into the sugar syrup and cook in medium low heat until the balls become twice the size, which implies the rosogollas are cooked through. And that is it, you can now have some delicious, spongy juicy home-made rosogolla.

And that is all it takes to make delicious rosogolla. You can add saffron to garnish and add additional flavor. I hope you enjoy this recipe and try it out for yourself.


Layered Mango Panna Cotta

Panna Cotta is a popular Italian dessert which means “cooked cream”. It is easy to make and the process involves no complications that are usually associated with making desserts. All you need to make panna cotta is a setting agent, lots of time and a whole lot of love!

Mangoes are the seasonal delights during Indian summers. So I set out to make this mango panna cotta which has  a layer of mango and a layer of panna cotta. The setting agent I have used is gelatin powder (easily available in supermarkets). This dessert sets by a combination of the gelatin and refrigeration. Do plan for it keeping this in mind. Now let’s see how to make this.

Layered Mango Panna Cotta

  • Servings: 4-5
  • Difficulty: medium
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For the mango layer

  1. 3 medium-sized mangoes
  2. 1 1/2 tbsp. of unflavoured gelatin powder
  3. sugar as required
  4. warm water

For the panna cotta

  1. 250 ml milk
  2. 250 ml cream (Amul cream works fine)
  3. sugar as required
  4. 2 tbsp. of unflavoured gelatin powder
  5. 2-3 tsp of vanilla essence
  6. a pinch of salt
  7. 4-5 moulds/glasses for setting the panna cotta


The main thing to remember is you need lots of time for this dessert. Make sure the mangoes are sweet and juicy to avoid adding too much sugar

Step 1: Prepare the mango layer

Heat a little water and when warm add the gelatin powder to it and mix with a spoon. Set aside. Extract the pulp of the mangoes with a spoon and puree in a blender. Add a little sugar if required. Add the dissolved gelatin to this mango puree.

Now this mango puree-gelatin mixture has to be poured into the moulds for setting. I have used glasses and tilted them for an interesting twist (see image below). To do this, I balanced each glass in a tea cup at an angle. Then I poured the mango mixture till it fills half of each glass.

Once the puree is equally divided into the moulds/glasses, place the assembly on a tray (flat surface) and pop them into the fridge for setting.

This mango mixture will take 2-2.5 hrs to set in the fridge.


Step 2: Panna Cotta

Once the mango layer is set or almost set, we start making the actual panna cotta layer.

Start by heating a small amount of water and adding the gelatin powder to it when warm. Mix and set aside.

In a deep bottom pan/saucepan heat the milk. In a separate bowl pour all the cream and give it a quick whisk to remove lumps. To the milk, add this cream while stirring. Add the sugar (as per taste), the dissolved gelatin and the vanilla essence. Add a pinch of salt. Keep stirring till the mixture comes to a boil and thickens slightly. Remove from heat and keep it aside to cool down.

Once it is cooled, pour it into the moulds/glasses to fill them till the brim. Put the mould/glass assembly back into the fridge to set for another 2-3 hours.


Step 3: Garnish and serve

Once both the mango and panna cotta layer are firmly set, its time to serve. If you are using moulds, you can unmould the panna cotta onto a plate or you can serve directly in the glasses.

Chop some mango into little cubes. Top the layered panna cotta with the mango cubes and a drizzle of honey (optional).

Your panna cotta is ready!!

This is an easy to make set and frozen dessert with minimal ingredients. It tastes creamy and delicious with a hint of the fruit used.

Some Tips

  1. If the cream appears to be too thick (Amul cream for e.g.), mix two spoons of the heated milk to loosen it before adding to the pan
  2. You can set this in the fridge overnight if planning for the next day
  3. Garnish with berries or pomegranates for the pop of colour
  4. If you are serving on a plate, unmould the panna cotta by dipping the mould in warm water for a few seconds. The panna cotta should have a silky surface and a slight wobble!


Sausage Mushroom Marinade Recipe

I honestly feel at times sausages and mushrooms are a match made in heaven. They compliment each so well and go in so many dishes. I have my own personal recipe for this combo which I often love to use it in salads, sandwiches or even instant noodles. Sometimes, I have it just like that to be honest. It is delicious and you can make a batch and refrigerate to build more flavor.

So lets get right to it.

Sausage Mushroom Marinade

  • Difficulty: easy
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  1. Sausages [4 pieces]
  2. Chestnut or Button Mushrooms [6 pieces]
  3. Onion [1 Piece]
  4. Garlic [2 cloves]
  5. Salt [to taste]
  6. Olive Oil [1 tbsp]
  7. Sugar [1 tspn]
  8. Dark Soya Sauce [1 tspn]
  9. Vinegar [1 tspn]


Step 1: Roughly chop the ingredients

Start off by roughly chopping you onions, garlic, mushrooms  and sausages. This is a very quick recipe and make sure you are ready with all the chopped ingredients.

Step 2: Stir fry the vegetables

Heat your pan to high and add olive oil and garlic to it. As soon as the garlic has colour add the onions and fry them on a medium high heat. Season it with salt and wait for onions to caramelize to release the extra sweetness. If you want you can add a pinch of sugar at this stage for extra sweetness. Add your mushrooms and increase the heat. There should be sizzling as water comes out of the mushrooms. Stir for about a couple of minutes until they are reduced to a moderate size.

Step 3: Add Sausages and finish

Once the water is almost dried up, add the sausages. sprinkle some salt and pepper and start to toss. After a minute add dark soya sauce and vinegar from the side of the pan. Keep tossing for about a minute and then your dish is ready.

This dish is super delicious and if can be had while its hot but it tastes amazing when its cold. Its something like an anti-paste that you can have or add it to a salad or sandwich. Do give it a try and I am sure you will love this.

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