Rosogolla | How to make Rosogolla

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By Sushreeta Supkar
Created on 3rd Nov 2015
  • Rosogolla, How to make Rosogolla
  • Rosogolla | How to make Rosogolla (15 likes)

  • 1 review
    Rate It!
  • By Sushreeta Supkar
    Created on 3rd Nov 2015

About Rosogolla

This is Bengal's most favourite dessert.

Rosogolla is a popular aromatic and delicious dish. You can try making this amazing Rosogolla in your kitchen. This recipe requires few minutes for preparation and 30 minutes to cook. The Rosogolla by Sushreeta Supkar has detailed steps with pictures so you can easily learn how to cook Rosogolla at home without any difficulty. Rosogolla is enjoyed by everyone and can be served on special occasions. The flavours of the Rosogolla would satiate your taste buds. You must try making Rosogolla this weekend. Share your Rosogolla cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sushreeta Supkar for inputs. In case you have any queries for Rosogolla you can comment on the recipe page to connect with the Sushreeta Supkar. You can also rate the Rosogolla and give feedback.

  • Prep Time0mins
  • Cook Time30mins
  • Serves10People

Video for key ingredients

  • How to make Chenna

Rosogolla

Ingredients to make Rosogolla

  • Milk- 4 cups
  • Vinegar 3-4 tablespoon
  • Thick sugar solution - 1 cup sugar with 2 cups water
  • Thin sugar solution - 1 cup sugar with 5 cups water
  • Sooji - 1 teaspoon (optional)
  • Sugar - 1 teaspoon

How to make Rosogolla

  1. Curdle the milk using vinegar and make the chenna (paneer/cottage cheese). Drain the whey.
  2. Mash the chenna with sugar and sooji very well for 5-10 minutes till you get a smooth dough.
  3. Shape 10 rosogollas and cook them in the thin sugar solution in a pressure cooker. After one whistle, simmer it for another five minutes, then remove it from the flame.
  4. When the pressure is released, open the cooker and allow it to cool down completely.
  5. Once the rosogollas are at a room temperature, transfer them to the thick sugar solution which should also be in room temperature.
  6. Allow these rosogollas to rest in the thick sugar syrup for atleast an hour.
  7. Serve these rosogollas at room temperature or cold.

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Sushreeta Supkara year ago
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