Roshogolla | How to make Roshogolla

By Atreyee Deb  |  6th Jul 2017  |  
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  • Roshogolla, How to make Roshogolla
Roshogollaby Atreyee Deb
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About Roshogolla Recipe

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 popular aromatic and delicious dish. You can try making this amazing Roshogolla in your kitchen. This recipe requires 15 minutes for preparation and 15 minutes to cook. The Roshogolla by Atreyee Deb has detailed steps with pictures so you can easily learn how to cook Roshogolla at home without any difficulty. Roshogolla is enjoyed by everyone and can be served on special occasions. The flavours of the Roshogolla would satiate your taste buds. You must try making Roshogolla this weekend. Share your Roshogolla 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 Atreyee Deb for inputs. In case you have any queries for Roshogolla you can comment on the recipe page to connect with the Atreyee Deb. You can also rate the Roshogolla and give feedback.


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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