Rosogolla/Cheese sponge balls soaked in sugar syrup||Famous dessert of Bengal||Step by step process to perfect Rosogollas

Rosogolla/Rasgulla/Cheese Sponge balls soaked in sugar syrup is an Indian syrupy dessert mostly popular is West Bengal. It made f ball haped dumplings of chhena /homemade cheese made curdling milk or sometime you can add a bit of semolina to it and then cooked in sugar syrup. This is done until the sugar permeates the dumplings.

It basically needs some techniques,which are very simple in deed. Just do 3 things properly;

1) Curdling the milk

2) Kneading

3) Foaming the water

So,let’s start making some delicious Rosogolla πŸ˜‹πŸ˜‹πŸ˜‹

Type- Dessert, Sweet

Preparation time – 15-20 minutes

Cooking time – 15-20 minutes

Ingredients :

  • 4 cups whole milk full fat (you can take 2 cups cow milk and 2 cups buffalo milk also)
  • 3 tbs vinegar
  • 3 tbs water
  • 1 cups sugar
  • 4 cups water
  • 1 cup hot water
  • 2 tbs milk
  • 2 tbs all purpose flour
  • 4 tbs water

Procedure:

  • First step is to curdle the milk: For that in a deep dish pan add 4 cups of full fat whole milk bring it boil and in another bowl add 3 tbs water and 3 tbs vinegar and mix
  • Stir the milk for 25-30 seconds
  • Now add the vinegar mixture spoon by spoon into the milk and stir
  • Don’t put the vinegar mixture all at a time
  • Add spoon by spoon and stir
  • And you can see the milk is slowly curdling
  • Keep on adding the vinegar mixture until the cheese and the water separates
  • Now drain it on a cheese cloth (muslin cloth or any clean cloth)
  • Do not forget to reserve some of these drained water for an important use in this recipe
  • Wash the cheese with fresh water 2-3 times
  • Now in that cloth squeeze the cheese so that all the water comes out
  • Hang it for 5-8 minutes and that’s enough
  • Take it out on a big flat plate where you can knead it
  • Second important step is kneading: our goal will be to see that there is no grainy cheese left after kneading
  • Do not over knead or you will end up into hard balls of cheese instead of soft spongy balls
  • Now make small balls out of it (preferably 10-12)
  • In another deep dish pan add 1 cup of sugar and 4 cups of water
  • Mix and add 2 tbs milk to remove the dirt
  • You can see that scum is gathering,just spoon them out
  • And now bring the syrup to boil
  • At this point add the cheese balls to the reserved water we kept after draining
  • Keep it for 3-5 minutes and drain
  • Third step will be foaming: make a slurry with 2 tbs all purpose flour and 4 tbs water
  • Add this slurry to the boiling syrup to form the foam
  • Foaming helps the sponge balls to retain it’s shape
  • When you see the foaming add the sponge balls
  • The flame will be high
  • Boil them for 8 minutes
  • And them remove the cover and again add 1/2 cup hot water
  • So that the syrup doesn’t get sticky and thick
  • Again boil for 8 minutes and add remaining 1/2 cup hot water
  • Do not stir in between
  • And its done
  • Rest it for 2-4 hours before consuming

We’ve added a step by step instructions of the recipeπŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡

There are other sweets which you can also try outπŸ‘‡πŸ‘‡πŸ‘‡

Gulab Jamun

Jalebi

Boondi ka laddi

Besan ka laddu

Patishapta

Coconut Laddu(naru)

Rosh Bora (sweet lentil fritters)

Baklava

Sandesh

Roshomalai (sweet cheese dumplings)

Serve this after dinner and enjoy the smile on the face your near and dear ones😊😊😊

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊

Published by

sreeparnacuisine

I'm foodie and want help all the foodies who finds their happiness in food

3 thoughts on “Rosogolla/Cheese sponge balls soaked in sugar syrup||Famous dessert of Bengal||Step by step process to perfect Rosogollas

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