Bengali Rasgulla/ Rosogolla | How to make Bengali Rasgulla/ Rosogolla
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Video for key ingredients
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.
The delicious and mouthwatering Bengali Rasgulla/ Rosogolla is a famous dish of West Bengal and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Bengali Rasgulla/ Rosogolla is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Bengali Rasgulla/ Rosogolla. Sharmila Dutta shared this Bengali Rasgulla/ Rosogolla recipe which is perfect to serve for 12 people. The step by step process with pictures will help you to know how to make the delicious Bengali Rasgulla/ Rosogolla. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Bengali Rasgulla/ Rosogolla recipe at your home and surprise your family and friends.
Ingredients to make Bengali Rasgulla/ Rosogolla
- 8 cups/ 2 litres full fat whole cow's milk
- 6 tbsp or use as required
- 3 and 1/2 cups of
- 2 tbsp extra milk to purify the 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.