Rosogolla (Sweet)

Rosogolla is a famous traditional Bengali sweet dish.

Here’s a basic recipe: Ingredients: –

1 liter whole milk, 2 tablespoons lemon juice or vinegar, 4 cups water, 1 cup sugar.

Instructions:

1. In a large pot, bring the milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

2. Once the milk comes to a boil, reduce the heat to low and add lemon juice or vinegar gradually while stirring continuously.

3. Keep stirring until the milk curdles completely and separates into curds(chenna) and whey.

4. Turn off the heat and let it sit for a few minutes.

5. Line a colander with cheesecloth or muslin cloth and pour the curdled milk through it to strain out the whey.

6. Rinse the chenna under cold water to remove any traces of lemon juice or vinegar.

7. Gather the ends of the cheesecloth and squeeze out the excess water from the chenna.

8. Hang the cheesecloth with the chenna for about 30 minutes to drain any remaining water.

9. After draining, transfer the chenna to clean surface and knead it with the heal of your palm until it becomes smooth and soft.

10. Divide the chenna into small portions and roll each portion into smooth balls without any cracks. Make sure there are no cracks on the surface.

11. In a separate pot, combine water and sugar and bring it to a boil over medium heat, stirring until the sugar dissolves completely.

12. Gently drop the chenna balls into the boiling sugar syrup, cover the pot, and let them cook for about 15 to 20 minutes on medium low heat.

13. Remove the pot from the heat and let the Rosogollas cool down in the syrup.

14. Once cooled, transfer the Rosogollas along with the syrup to a serving bowl and refrigerate them for a few hours before serving.

Your homemade Bengali Rosogollas are ready to be enjoyed!