Dessert

Rosogolla

Name: Rosogolla
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: indian, bangladeshi
Ingredients: 1.5 l whole milk; 30 ml lemon juice; 5 g all-purpose flour; 250 g granulated sugar; 750 ml water; 2 pcs green cardamom crushed (optional)

Rosogolla are soft, spongy cheese balls soaked in a delicate sugar syrup. This classic Bengali sweet is a delightful and refreshing dessert, perfect for any occasion.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 4
Difficulty: Medium
Per serving: 477 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

for paneer

1.5 lwhole milk
30 mllemon juice
5 gall-purpose flour

for syrup

250 ggranulated sugar
750 mlwater
2 pcsgreen cardamom, crushed(optional)

Equipment

muslin cloth · large plate · colander · spoon · heavy-bottomed pot

The method

Step by step

1
Bring the whole milk to a rolling boil in a heavy-bottomed pot.
About 5 min
2
Once boiling, remove the pot from heat and slowly add the lemon juice, stirring gently until the milk curdles completely.
About 2 min
Cook’s note: If the milk doesn't curdle after adding all the lemon juice, add a little more until it separates into clear whey and solid curds.
3
Let the curdled milk sit for 5 minutes.
About 5 min
4
Line a colander with a clean muslin cloth or cheesecloth and drain the curds, discarding the whey.
About 2 min
Cook’s note: Save the whey for other recipes like kneading dough or making soup.
5
Rinse the paneer (curds) under cold running water for 2-3 minutes to remove any lemon flavor.
About 3 min
Cook’s note: This step is crucial for flavor and texture.
6
Gather the edges of the cloth and squeeze out as much water as possible from the paneer.
About 2 min
Cook’s note: The paneer should be firm but still moist.
7
Hang the paneer in the cloth for 30 minutes to drain further, or press it under a heavy weight for 15-20 minutes.
About 30 min
8
Transfer the drained paneer to a large, clean plate or work surface.
9
Add the all-purpose flour to the paneer.
10
Knead the paneer mixture with the heel of your palm for 8-10 minutes until it becomes smooth and free of lumps, resembling a soft dough.
About 10 min
Cook’s note: Proper kneading is essential for soft rosogolla. It should feel slightly oily.
11
Divide the paneer dough into 12-15 equal small portions.
About 1 min
12
Roll each portion into a smooth, crack-free ball.
About 5 min
Cook’s note: Ensure there are no cracks, as they can break during cooking.
13
In a large, wide pot, combine the granulated sugar and water for the syrup.
About 1 min
14
Bring the sugar syrup to a rolling boil over high heat, stirring until the sugar dissolves.
About 5 min
15
Add the crushed green cardamom to the syrup, if using.
16
Gently drop the paneer balls into the rapidly boiling sugar syrup, ensuring they are not overcrowded.
About 1 min
Cook’s note: Cook in batches if your pot is too small.
17
Cover the pot with a lid and cook on high heat for 10 minutes.
About 10 min
Cook’s note: Do not lift the lid during this time.
18
Reduce the heat to medium-low and continue to cook, covered, for another 10-15 minutes, or until the rosogolla have doubled in size and are spongy.
About 15 min
19
Remove the pot from heat and let the rosogolla cool completely in the syrup, uncovered.
About 1 hr
20
Serve chilled.

Per serving

Nutrition

71%Score

Calories: 477.2kcal
Protein: 12.2g
Carbs: 81.6g
Fat: 12.4g
Fibre: 0.1g
Sugar: 80.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store rosogolla in an airtight container with their syrup in the refrigerator.