Bengali Rosogolla

    4 hours 30 mins

    This is a very famous traditional Bengali sweet dish. The origin of the dish is East India. But it is famous through all over India. The shape of the sweet will be round and you will get a spongy feeling by pressing it. I have given this sweet to so many non-bengali friends of mine they all said only one word "aaaawesome".

    14 people made this

    Makes: 8 rosogolla

    • 1 liter Milk
    • 4 tea spoons Vinegar
    • 1/2 teaspoon Flour or sooji
    • 1 3/4 cups sugar
    • 3 cups water
    • 2 tablespoons grated almonds
    • One piece of clean cotton cloth

    Prep:15min  ›  Cook:15min  ›  Extra time:4hr setting  ›  Ready in:4hr30min 

    1. At first take the milk in a pan and boil it for once. Add the vinegar immediately to it and mix it. You can see the water content and solids get separated. Take the cloth and put the content in it and hang it for 3 to 4 hours. Now your cottage paneer is ready.
    2. Take the paneer in a metal dish and mix the sooji or flour in it. Then mix it very very nicely till it become a very very smooth dough. Remember paneer clods should not be there. After that make 8 round balls from it.
    3. Take a pressure cooker put the water and sugar in that, and place over high heat. As it starts boiling put those paneer balls in that. Close the lid, cook it for 4 to 5 minutes in medium flame or till one whistle comes. Wait for some time, then open the lid and take out rasogollas with sugar syrup.
    4. Before serving put the grated almond over it. Thats all for tasty yummy rasogolla, but it tastes best in cold condition.

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