Hi guys. How are you all doing? Today I’ve come with a new recipe. I made roshogolla today. So come on, let me share it with you all! 🍬
🧁 Ingredients:
1 liter full cream milk
2 tablespoons lemon juice (or vinegar)
1 cup sugar
4 cups water
1 teaspoon rose water (optional)
👩🍳 Steps:
Boil the milk:
Pour milk into a pan and bring it to a boil over medium heat.
Curdle the milk:
Add lemon juice little by little while stirring until the milk separates into chhena (cottage cheese) and whey.
Strain the chhena:
Pour it through a clean cloth or muslin to separate the chhena. Rinse with cold water to remove the lemon taste.
Knead the chhena:
After removing extra water, knead the chhena with your palm for about 8–10 minutes until smooth and soft.
Make balls:
Divide the dough into small smooth balls (about the size of a marble). Make sure there are no cracks.
Prepare sugar syrup:
In another deep pot, boil sugar and water together to make a light syrup. You can add rose water for flavor.
Cook the roshogolla:
Gently drop the balls into the boiling syrup. Cover and cook on medium heat for 15–18 minutes.
They’ll puff up and become spongy!
Cool and serve:
Let them cool in the syrup. Serve chilled or at room temperature.
✨ Tips:
Don’t overcook, or they’ll become rubbery.
Always keep the syrup boiling when you add the balls.
The roshogolla was made very easily. You can also make it like this at home. I hope you’ll like today’s recipe. That’s all for today. Stay well, everyone. Allah Hafiz. 🌸
