Bengali Rasgulla/Rosogolla Recipe

Cooking Directions

• STEP 1.In a large pot, bring milk to a boil and add lemon juice to curdle it.
• STEP 2.Strain the curdled milk through a muslin cloth to separate the chenna.
• STEP 3.Knead the chenna until smooth and divide it into small balls.
• STEP 4.In a separate pot, prepare a sugar syrup with water, sugar, cardamom, and rose water.
• STEP 5.Add the chenna balls to the syrup and cook for 15-20 minutes until they become spongy.
• STEP 6.Allow the rasgullas to cool in the syrup before serving.

Cooking Tips

• Make sure to squeeze out excess water from the chenna before kneading.
• Do not overcook the chenna balls as they may become hard.
• You can garnish the rasgullas with chopped pistachios or saffron strands for a decorative touch.

Storage and Serving

• Bengali Rasgulla can be stored in the refrigerator for up to 3-4 days.
• Serve the rasgullas chilled as a dessert or sweet treat.