“Hey, I am done with the cooking! We are serving Luchi, Rosogollar Dalna, Narkel diye Cholar Dal, Dokhar Dalna. There will be Tomato, Khejur, Amsotto Chutney and Monohara also!” I informed Mehebub while tempering the Dal. We were about the welcome our family friends who are strictly vegetarian! Hence, every single dish I cooked were vegetarian last Sunday.
“Rosogollar Dalna, I heard it right Debjani or you are talking about Chanar Dalna?” Mehebub asked almost horrifiedly.
“Oh dear, it is Rosogollar Dalna; certainly not Chanar Dalna. We don’t have Chana at home neither have time to go to the market and purchase. So I used the Rosogolla that you bought yesterday and made Rosogollar Dalna.” This was me!
“Necessity is the father of Rosogolla you mean. How horrible! Why on the earth Rosogollar Dalna. Have you ever had it? It seems like pathetic Debjani!” Mehebub needless to say, was distressed.
“Mehebub how can you forget the Rasgulle ki sabzi we used to had while going to Jaipur from Delhi? Don’t you remember the roadside offerings such as Rasgulle ki sabzi, Bhujiye ki Sabzi etc! Moreover, I had Roshogollar Dalna at Novotel Kolkata and I found the dish as good as Chanar Dalna.” I was surprised he completely forgot our Delhi days. He seems like aging you know 😛 !
Well, I was quite confident with the end product I cooked with Rosogolla. A savory delicacy prepared with our very own sweet dish Rosogolla, Rosogollar Dalna. However, Mehebub was not happy with the same and he was quite vocal. I decided to ignore his comments and served what I made without informing the guests that they are not having Chanar Dalna but Rosogollar Dalna.
Guest’s reaction after having the Rosogollar Dalna!
They requested for the second serving of the Chanar Dalna 😛 and then I informed them that what they had was Roshogollar Dalna. Shreya then requested me for the recipe and I decided to share that through Debjanir Rannaghar.
Is necessity the father of Rosogolla?
Being a working mother, with a 4.5 years kid and furthermore a super demanding job, time is what I crave for. Cooking soothes me after a hectic day. moreover, I love to cook for the family and friends. I am a foodie as well. However, there are times, when we have to welcome guests on short notice. Needless to say, I prefer a few dishes to cook on such occasions when I am out of time.
This time I was not available with Chana or Cottage Cheese. I could have sent Mehebub to purchase Paneer however, I decided to utilize the Rosogolla that I already had at home. I have used some easily available spices along with Ghee and the end result was good. Also, the cooking time was very less. Furthermore, on that day I have chosen dishes that took less time to cook for the guest.
In my blog, there are several Dalna recipes available. Dalna is a typical Bengali curry where we use Potato along with another veggie or cottage cheese or Lentil dumplings. However, at times we skip the Potato. I do at least. For example, I cooked the Rosogollar Dalna without potatoes. Needless to say, you may add potatoes.
Here’s how you make Rosogollar Dalna!
- Serves: 5 People
- Serving size: 50g
- Calories: 217
- Fat: 15.4g
- Saturated fat: 4.2g
- Carbohydrates: 11.9g
- Sugar: 5.5g
- Sodium: 668mg
- Fiber: 2.9g
- Protein: 8.8g
- Cholesterol: 10mg
- Rosogolla/ Rasgulla: 10
- Tomato: 2
- Ginger Paste: 1 Tbsp.
- Poppy Seed: 2 Tbsp.
- Cashew nut: 10
- Milk: 1 Cup
- Cumin Powder: ½ Tsp.
- Bengali Garam Masala Powder: ½ tsp.
- Red Chilli Powder: 1 Tsp.
- Salt: to taste
- Vegetable Oil: 3 Tbsp.
- Ghee: 2 Tsp.
- Dry Red Chilli: 2
- Bay Leaf: 2
- Asafoetida: ½ Tsp.
- Cumin Seed: ½ Tsp.
- Cinnamon Stick: 1"
- Green Cardamom: 2
- Black Cardamom: 1
- Clove: 3-4
- Squeeze the Rosogollas and discard the Sugar syrup as shown in the picture.
- Now soak the Rosogollas in a bowl full of water for 2 minutes and squeeze again to discard the liquid
- This step will help to remove the sweetness from the Rosogolla.
- In the meantime, soak Poppy seed and Cashewnut in lukewarm water for 10 minutes.
- Make a thick paste of Poppy Seed and Cashewnut.
- Make a puree of Tomatoes as well.
- Heat Oil in a pan and shallow fry the Rosogolla one by one.
- Once done, temper remaining oil with Dry Red Chilli, Bay Leaf, Asafoetida, Cumin Seed, Cinnamon Stick, Green Cardamom, Black Cardamom, and Clove.
- Add Pureed Tomatoes followed by the ginger paste and cook till oil comes out from the side of the mixture.
- Add Salt, Chili Powder, Cumin powder as well.
- Now add the Poppyseed and Cashewnut paste and cook till the nutty and raw aroma goes out.
- At this point, add the milk followed by 2 cups of water and bring it to boil.
- Now add fried Rosogolla and cover the pan with a lid and cook for around 5-7 minutes in low temperature.
- Adjust the gravy as per requirement.
- Add Ghee and Bengali Garam Masala Powder and lightly mix and switch off the flame.
- Serve Rosogollar Dalna With your choice of Bread or rice.
I don't use sugar while cooking this dish. For us the remaining sweetness from Rosogolla works, however, you may add if you wish to.
You may reduce the amount of Ghee.
Instead of Vegetable oil, mustard oil also can be used.
Easy Recipes from Debjanir Rannaghar apart from Rosogollar Dalna:
- Mamlette er Torkari aka Omelette er Torkari, also known as Bengali Omelette Curry
- Pish-Pash aka Pish Pash, the Indian Rice and Chicken Hotchpotch
- Doi Maach, also known as Fish in curd
- Rajasthani Kadhi Pakoda
- Gujiya, the Bengali sweet
Have you tried Rosogollar Dalna Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Similarly, on Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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