Roshogolla | How to make Roshogolla

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ByAtreyee Deb
Created on 6th Jul 2017
  • Roshogolla, How to make Roshogolla
Roshogollaby Atreyee Deb
  • Roshogolla | How to make Roshogolla (6 likes)

  • 0 reviews
    Rate It!
  • By Atreyee Deb
    Created on 6th Jul 2017

About Roshogolla

There is something blessed about Roshogollas. Its white, spongy , fluffy, juicy texture -a perfect sphere filled with sweetness- has, since its invention back in the 1860s, become synonymous with the Bengali identity and with Kolkata.

Roshogolla is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of West Bengal cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Roshogolla at your home. Roshogolla by Atreyee Deb will help you to prepare the perfect Roshogolla at your home. You don't need any extra effort or time to prepare this. It just needs 15.0 for the preparation and 15.0 for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Roshogolla.

  • Prep Time15mins
  • Cook Time15mins
  • Serves4People

Ingredients to make Roshogolla

  • Milk 1litre
  • Cardamom powder 1/2teaspoon
  • Lemon 1
  • Sugar 2 cups
  • water 4 cups

How to make Roshogolla

  1. In a vessel boil milk and squeeze a lemon. Milk will curdle very easily. Strain out the water, wash the chenna with some fresh cold water and squeeze, it will release the sour lemon taste, now keep the chenna in a plate.
  2. Now add cardamom powder and knead the chenna with hand like a smooth dough for 10 minutes. Make 15 small balls and keep aside.
  3. Heat a pressure cooker with sugar and water. Let it boil and when the sugar water comes to boil add the balls and pressure cook till 2 whistles over high flame.
  4. Let the cooker cool by itself. Open the lead and check if its done by immersing a rasgulla in fresh water in a bowl. If it immerses and goes down then its done and if it floats then it needs to be cooked for some more time.
  5. Rest the rasgullas in syrup for 4 to 5 hours.
My Tip: Please keep these things in mind while making rasgullas. Boil sugar and water for about 6 to 8 minutes then add the balls, dn't make a thick syrup . Kneading for 10minutes at a stretch is very imprtant to get a smooth texture and fluffiness in rasgullas. After 2 whistles please dnt open the lead immediately, give the cooker time to cool down by itself. If you like very sweet rasgullas, increase the sugar content. If you dont have cardamom powder you can add whole cardamom into the water.

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