Rosogolla | How to make Rosogolla

By Sushreeta Supkar  |  3rd Nov 2015  |  
5.0 from 1 review Rate It!
  • Rosogolla, How to make Rosogolla
  • Prep Time


  • Cook Time


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Video for key ingredients

  • How to make Chenna

About Rosogolla Recipe

This is Bengal's most favourite dessert.


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.

Reviews for Rosogolla (1)

Sushreeta Supkar2 years ago