Bengali Rasgulla/ Rosogolla | How to make Bengali Rasgulla/ Rosogolla
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How to make Chenna
About Bengali Rasgulla/ Rosogolla Recipe
Find all the solutions to make the perfect soft and spongy rasgulla like sweet shop. Rasgulla/ Rosoglla is an Indian sweet cheese balls prepared with freshly squeezed chenna/cheese which is done by curdling the milk and cooked in sugar syrup. A very authentic and no fail recipe. This is the must have dessert to try before you die.
Bengali Rasgulla/ Rosogolla is one dish which makes its accompaniments tastier. With the right mix of flavours, Bengali Rasgulla/ Rosogolla has always been everyone's favourite. This recipe by Sharmila Dutta is the perfect one to try at home for your family. The Bengali Rasgulla/ Rosogolla recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Bengali Rasgulla/ Rosogolla is 30 minutes and the time taken for cooking is 30 minutes. This is recipe of Bengali Rasgulla/ Rosogolla is perfect to serve 12 people. Bengali Rasgulla/ Rosogolla is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Bengali Rasgulla/ Rosogolla. So do try it next time and share your experience of cooking Bengali Rasgulla/ Rosogolla by commenting on this page below!
Ingredients to make Bengali Rasgulla/ Rosogolla
- 8 cups/ 2 litres full fat whole cow's
- 6 tbsp or use as required
- 3 and 1/2 cups of
- 2 tbsp extra to purify the sugar syrup
- 2 tsp sooji/rava or
- for flavoring
How to make Bengali Rasgulla/ Rosogolla
My Tip:You can check in two ways if the rosogollas are done. First method is to place the rasgulla in a cup of water. if the rasgulla sinks to the bottom and stays there, it's cooked. If not, cook for a few more minutes. Press a small portion of the rasgulla with your finger. If the pressed portion bounces back to its original shape, it's done. You have to check it, while the rasgullas are simmering.