Drenched in sugar syrup and mildly flavoured with cardamom, these melt-in-the-mouth, soft and spongy cottage cheese balls are a must-have after every Bengali meal. Popular in West Bengal and Orissa, Rosogollas are simple to prepare and require only three main ingredients!

INGREDIENTS

For the Rosogolla:

Full Fat Milk                                                                        2 ltr
Lemon Juice                                                                       2 tbsp
Plain Flour/Maida                                                            1 tbsp
Sugar                                                                                     1 tsp
Muslin Cloth/Fine strainer

For the Sugar Syrup:

Water                                                                                   1 ltr
Rose Water                                                                        2 tbsp
Granulated Sugar                                                             600 gm
Crushed Green Cardamom                                          ½ tsp

 

METHOD

For the Rosogolla

  • Heat the milk in a deep bottomed sauce pan and bring to boil.
  • Add the lemon juice slowly to curdle the milk.
  • Once the milk is fully curdled and the green whey has been released, place the muslin cloth on a strainer and slowly drain the whey out.
  • Keep the paneer under cool running water for a few seconds (this will remove any smell of lime).
  • Tie the ends of the cloth and hang for an hour.
  • In a large bowl start kneading the paneer.
  • Add the flour and knead for about 5-10 mins till the dough is soft and smooth.
  • Divide into equal sized round smooth balls.

For the Syrup

  • Heat water and add sugar to dissolve.
  • Add the rose water and cardamom powder after the water starts boiling.

 

PROCEDURE

  • Add the balls one at a time to the syrup on low heat.
  • Cover the pot and cook on low flame for about 40-45 mins.
  • Remove lid and cook for another 5 mins.
  • Take the pan off the heat and let it sit aside for 5 mins.
  • Garnish with roughly chopped pistachios and serve warm or cold.