Roshogolla | How to make Roshogolla

By sapana behl  |  7th May 2016  |  
3 reviews Rate It!
  • Roshogolla, How to make Roshogolla
Roshogollaby sapana behl
  • Prep Time

    15

    mins
  • Cook Time

    12

    mins
  • Serves

    6

    People

64

3





Video for key ingredients

  • How to make Chenna

About Roshogolla

A mouth melting cottage cheese sweet balls.A must to try Bengali delicacy.

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 12 minutes to cook. The Roshogolla by sapana behl 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 sapana behl for inputs. In case you have any queries for Roshogolla you can comment on the recipe page to connect with the sapana behl. You can also rate the Roshogolla and give feedback.

Roshogolla

Ingredients to make Roshogolla

  • 1 liter whole milk
  • 2 cups sugar
  • juice of 1 lemon
  • 1 teaspoon suzi/rava/semolina
  • 4 cups water
  • few drops of rose water (optional)

How to make Roshogolla

  1. Heat milk in a heavy bottom pan.Let it boil on simmer.Once boiled remove from heat and let it cool for 2-3 minutes. Now start adding juice of one lemon little at a time and stir the milk.
  2. Stop adding the lemon juice once all the milk curdled and water is separated. In a bowl place a muslin or cotton cloth and pour the milk mixture over it
  3. Strain the chenna and wash it under running water 2-3 times to remove the lemon juice.
  4. Now squeeze all the excess water from the chenna by pressing it in the palms inside the muslin cloth or let it tie on kitchen tapto drain all excess water.
  5. Take the prepared chenna in a plate,add semolina and press it or knead it with the palms for a couple of minutes to make it soft. Make 15 to 20 small round balls from the chenna and arrange them in a plate.
  6. Now in a sauce pan add water and sugar.Dissolve the sugar and put it on medium heat.Cook for 5-7 minutes or until it starts boiling.Now remove 1 and 1/2 cup of the sugar syrup in a bowl. Once it starts boiling drop the chenna balls in it.
  7. Cover the lid of the pan.After 5 minutes open the lid and add 1/4 cup of the reserved syrup in it.Shake the pan slightly and cover it again with lid.
  8. Once again cook it for another 5 minutes,open lid and add 1/4 cup of the reserved syrup.Cover lid and cook for 2 minutes more.
  9. Now remove it from heat.Remove the rasgulla along with the syrup in a big glass bowl.Add in the remaining 1 cup of reserved syrup.Add few drops of rose water.

Reviews for Roshogolla (3)

Priya Ramesha year ago

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Anushree Ghosh2 years ago

Looks great. Thanks for sharing
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Vijay N Sanjula Mittal2 years ago

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