Roshogolla

Urged on by my other half, decided to try my hand at Roshogolla. Well not entirely satisfied with the results. 2 reasons: 1: The recipe said to add powdered cardamom, which I did, but that made them rather too intense. We're used to the bland ones. And second, though they didn't break apart, would have preferred it if they had puffed out more.

Also the recipe said to keep them on the stove for 20-25 mins, but if I had done so they would have been burnt to a crisp, as there wasn't enough syrup. So, I haven't found the perfect Roshogolla recipe. However they are edible enough.

However, more than the fun of eating them, was re-living childhood memories of my Mother making these. My Father was a die-hard foodie at the time. And these needed to be made for him constantly. While I was shaping the soft little spongy balls in the palm of my hands, memories drifted in of me as a 2 or 3 year old, perched up on a kitchen work surface while my Mother did the very same thing I was doing now. She would let me shape one or two, or taste the "Chhana" a little. Those were good times. I called my daughter into the kitchen so that we could create some similar memories of our own.