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!
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
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.
- 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.