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Photo of Roshogolla by Atreyee Deb at BetterButter


Atreyee Deb
15 minutes
Prep Time
15 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Easy
  • Festive
  • West Bengal
  • Pressure Cook
  • Dessert

Ingredients Serving: 4

  1. Milk 1litre
  2. Cardamom powder 1/2teaspoon
  3. Lemon 1
  4. Sugar 2 cups
  5. water 4 cups


  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.

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