Delicious Homemade Rosogolla: A Classic Bengali Sweet

Ingredients

1 liter Full cream milk
2 tablespoons Lemon juice
2 cups Sugar
4 cups Water
1/2 teaspoon Cardamom powder
1 tablespoon Rose water
1 tablespoon Semolina or Sooji (optional, for added texture)

Steps and instructions

Bring the milk to a boil in a heavy-bottomed pan. Stir occasionally to ensure the milk does not stick to the bottom of the pan.
When the milk begins to boil, lower the heat and add the lemon juice. Stir gently until the milk curdles completely.
Once the milk is fully curdled, remove from heat and leave it to cool for a few minutes. Then, drain the curdled milk using a muslin cloth. Rinse it under cold water to remove the lemony taste.
Tie the cloth and hang it for an hour to let the excess water drain out.
Knead the drained milk solids (chenna) on a clean surface until the mixture becomes smooth. If using semolina or sooji, add it during this step.
Divide the mixture into small portions and roll each portion into a ball. The balls should not have cracks.
In another pan, combine the sugar and water and bring to a boil. Once the syrup starts boiling, gently drop the balls into the syrup.
Cook the balls in the syrup on medium heat for about 15 minutes. The balls will double in size.
Add the cardamom powder and rose water to the syrup and gently stir.
Let the rosogollas cool and then refrigerate. Serve chilled.

Tools for making

Heavy-bottomed pan - This type of pan ensures even heat distribution and prevents the milk from sticking to the bottom.
Muslin cloth - Used for straining the curdled milk and draining excess water.
Clean surface - A smooth and clean surface for kneading the drained milk solids.
Rolling pin - Used for rolling the mixture into small balls.
Pan - For boiling the sugar-water syrup.

Recipe variations

Using flavored syrup instead of plain sugar syrup, such as saffron or cardamom-infused syrup.
Adding a pinch of saffron strands to the milk while boiling for a distinct flavor and aroma.
Stuffing the rosogollas with nuts like pistachios, almonds, or cashews for added texture and taste.
Serving the rosogollas with a drizzle of chocolate syrup or condensed milk for a decadent twist.
Replacing the traditional sugar syrup with a fruit-based syrup, such as mango or strawberry syrup.
Making mini rosogollas by shaping them into smaller balls for bite-sized treats.
Adding a hint of cardamom or nutmeg powder to the chenna mixture for a different flavor profile.
Using jaggery or palm sugar instead of white sugar for a more natural and earthy sweetness.
Experimenting with different shapes, such as heart-shaped or oval rosogollas, to make them visually appealing.
Adding a few drops of rose essence or other flavored essences to the chenna mixture for a unique twist.

Recipe overview

Rosogolla, also known as Rasgulla, is a popular Indian sweet dish that originates from the state of West Bengal. This delectable dessert features soft, spongy balls made from chenna (cottage cheese) cooked in a sweet syrup infused with cardamom and rose water. The end result is a melt-in-your-mouth sweet that is loved by people of all ages. This recipe will guide you through the step-by-step process of creating these delightful sweets. Be prepared for a bit of hands-on work while making the chenna balls, but the effort is well worth it when you taste the end product. Perfect for special occasions or just to satisfy your sweet tooth, this Rosogolla recipe is sure to impress. So, let's get started!

Common questions

Can I use vinegar instead of lemon juice to curdle the milk? Yes, you can use vinegar as a substitute for lemon juice. Use an equal amount of vinegar to curdle the milk.
Can I use low-fat milk instead of full cream milk? It is recommended to use full cream milk as it provides a creamier texture to the rosogolla. Low-fat milk may not yield the same results.
Can I reduce the amount of sugar in the syrup? The amount of sugar in the syrup contributes to the sweetness of the rosogolla. Reducing the sugar may affect the taste and texture of the final product.
Do I need to use rose water? Rose water adds a pleasant fragrance to the rosogolla, but it is optional. You can omit it if you prefer.
Can I use store-bought paneer instead of making it at home? It is recommended to make fresh paneer at home for the best results. Store-bought paneer may not have the same texture and could affect the final outcome.
How long can I store rosogolla? You can store rosogolla in the refrigerator for up to 3-4 days. Make sure to keep it in an airtight container.
Can I reheat rosogolla? Rosogolla is typically served chilled. Reheating may affect the texture and make it too soft. It is best enjoyed cold.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients and knead the chenna.
Heavy-Bottomed Pan - A sturdy pan to boil the milk and cook the syrup.
Muslin Cloth - Used to strain the curdled milk and drain the excess water from the chenna.
Rolling Pin - Helps in rolling the chenna into smooth balls.
Saucepan - Used to prepare the sugar syrup.
Serving Bowl - A bowl to present and serve the rosogollas.
Refrigerator - To chill and store the rosogollas before serving.

Origin stories

Rosogolla, the spongy, succulent sweet, holds a special place in the culinary map of India, particularly in West Bengal. There's a delightful tale behind its origin. The 19th-century sweet maker, Nobin Chandra Das, father of the famous sweetmeat tycoon K.C. Das, is known as the creator of the Rosogolla. It is said that Nobin Chandra Das introduced this sweet delicacy in the year 1868 after several years of experimentation. His intention was to create a dessert so soft and light that it would melt the moment it touched the tongue. Today, the Rosogolla is not just a sweet, but a symbol of Bengal's pride, with an annual 'Rosogolla Day' celebrated on November 14th in honor of the iconic sweet.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.