So, when are you trying to make some delicious Roshogolla
Roshogolla / Rasgulla
Prep time
8 hours
Cook time
40 mins
Total time
8 hours 40 mins
Classic Bengali sweet, syrupy cheese balls, immensely popular in the Indian subcontinent.
Author: Lail Hossain
Recipe type: Dessert
Cuisine: Bangladeshi / South Asian
Serves: 18-20
Ingredients
2 cup chhana
2 teaspoon semolina
2 cup sugar
6 cup water
Instructions
Steps to make the balls:
Knead chhana(fresh ricotta) and semolina until smooth and forms a soft dough.
Divide chhana dough into marble size portions. The sizes will double, so make accordingly.
Roll each portion into smooth balls. Be careful that there is no cracks.
Steps to make Syrup:
In a heavy bottomed pan, boil water and sugar in medium heat.
Stir occasionally until sugar dissolves and bubble just starts to form.
Steps to cook roshgolla:
Add the cheese balls to the syrup and immediately cover with a tightly snuggled lid.
Cook for 35 minutes in medium heat. Do not open the cover. Again, do not open the lid.
Remove from heat keeping the lid on. Let cool for about 20-25 minutes.
Open the lid and pour the sweets in a large bowl. Let the rasgullas soak in syrup and completely cool before serving.
Notes
Follow the chhana making process precisely. Chhana is vital to making good rasgulla.
Follow all the Tips and Tricks for every step and fabulous Roshogolla/Rasgulla should happen.
You may apply some ghee/butter on your palm when making the cheese balls. I usually don’t.
The syrup temperature should be warm to medium hot, not boiling when submerging the cheese balls.
You may use a food processor to make the chhana smooth instead of kneading by hand.
You may add cardamom or rose water in the syrup for some variation in flavors.