Rosogolla | How to make Rosogolla

1 review
Rate It!
BySushreeta 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 delicious and yummilicious dish which is one of the popular dish of Indian. Rosogolla is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Rosogolla is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 30 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Rosogolla. It is an amazing dish which is perfectly appropriate for any occasion. Rosogolla is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Rosogolla is an art and while preparing this dish you can feel the aroma of this delicious Rosogolla. Surprise your family and friends by preparing this hotel style Rosogolla at your home.

  • Prep Time0mins
  • Cook Time30mins
  • Serves10People

Video for key ingredients

  • How to make Chenna


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 Supkara year ago