Making Rosogolla/Rasgulla is easier than you thought #225

Rosogolla, or Rasgulla, is one of the most famous Bengali sweets. Although they are readily available in every corner of Bengal, it is challenging to find them at an affordable price anywhere else in India. These sweet treats consist of white balls made from cottage cheese and dipped in a light sugar syrup. We have tried making rosogolla at home a few times, and now I am sharing the recipe for those who want to give it a try!

Things you need:

1. Milk is the most important ingredient to make rosogolla. We took 1.5 litre milk for this time.
2. Sugar (300 g), don’t be cheap with the sugar ’cause you are making the sweet!
3. Baking Powder 1/2 teaspoon
4. Yogurt 300 g (You can use white vinegar as well in place of yogurt to make cottage cheese)
5. All purpose flour (2 tbspoon)

Preparation:

1. Making the cottage cheese (Chhana/Chhena):
   Cottage cheese is the heart and soul of this sweet. Bring the milk to boil first and then lower the heat.
   Add (2 tbsp of white vinegar + 2 tbsp water mixture at once) or 300 g of beaten yogurt in 3 times (100 g each time) to the milk and keep on stirring the milk slowly.
   The milk will split soon, the process takes around 15 minutes.
2. Wrap the cheese in a fine cloth and hang it for around 1 hour to strain the water by itself.
3. Kneed the cheese well after adding flour and baking powder for at least 10 minutes.
   This step is very crucial for the nice and fluffy consistency of the rosogolla.
4. Keep it aside for another 1 hour.

Procedure:

1. Make small balls, rolling the cheese between your palms. You can make the balls half the size of a standard rosogolla.
2. Make 1.5 litre sugar syrup, the syrup should never be thick – in that case the rosogolla won’t be able to soak it.
3. Cook the cheese balls in the sugar syrup for 20 minutes in high flame and 20 minutes in medium flame.
   
   The balls will soak the sugar syrup nicely and double in size. I could not wait for it to cool down and almost burnt my mouth! Many people prefer cardamom in the rosogolla which I don’t like personally, so skipped that in this recipe.

Thanks for reading. Check out my next recipe here – Pancake Bombs