How to make Rosogolla -

The pride of Bengal – now well loved all over the world

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chenna (छैना), Cow's milk

Cuisine : Bengali

Course : Mithais

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For more recipes related to Rosogolla checkout Chennar Payesh. You can also find more Mithais recipes like Til and Dry Fruits Laddoo Chaandi Ke Moti Kala Jamun Doodh Pak

Rosogolla

Rosogolla Recipe Card

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The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 2.30-3 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Rosogolla Recipe

  • Chenna

  • Cow's milk 10 cups (2

  • White vinegar 8 teaspoons

  • Refined flour (maida) 1 tablespoon

  • Cornflour 1/2 teaspoon

  • Syrup

  • Sugar 4 4/5 cups

  • Milk 2 tablespoons

Method

Step 1

To make chhena, boil milk in deep non stick pan over high heat. Set aside to cool down to 77 °C / 170° F.

Step 2

Mix vinegar in 1¾ cups water and add to the hot milk. Stir lightly till the milk curdles. Add 3-4 cups water and a few ice cubes and stir.

Step 3

Strain the chhena through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhena.

Step 4

Transfer the chhena onto the worktop. Mix together ½ teaspoon refined flour and cornflour and add to the chhena and knead, pressing with the heel of your hand, till the mixture is smooth.

Step 5

Divide into 25 portions of 10 grams each and roll into balls, taking care that there are no cracks.

Step 6

Mix the remaining refined flour with ½ cup water and set aside.

Step 7

To make syrup, cook sugar with 5 cups water, stirring continuously till all the sugar dissolves. Add milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle and discard. Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.

Step 8

Pour 1 cup syrup into a deep and wide non-stick pan and add 4-5 cups water. When the syrup begins to boil add the chhena balls. Add half the flour mixture. The syrup will froth. Cook, gently agitating the syrup so that the balls do not stick to the bottom of the pan.

Step 9

Slowly drizzle ½ cup water along the sides of the pan every 5 minutes so that the syrup does not thicken. Continue cooking for 15 minutes or till the chhena balls spring back when pressed. This is a sign that they are cooked.

Step 10

Remove the balls with a slotted spoon and dip them in the remaining syrup. Chill for at least 2 hours so the rosogolla absorb the syrup. Serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.