Rosogolla Recipe – Authentic Bengali Cheese Sweet in Sugar Syrup

Last Updated on 2 months by Neha Deshmukh

Rosogolla Recipe – Authentic Bengali Cheese Sweet in Sugar Syrup

Okay, let’s be real. Rosogolla. Just saying the name makes my mouth water! These soft, spongy cheese balls soaked in a sweet, fragrant syrup are pure comfort food. I remember my Dadi (grandmother) making these every Poila Boishakh (Bengali New Year) – the whole house would smell divine. It always felt like a little piece of heaven. And honestly, while they seem intimidating, they’re totally achievable at home. Let’s get started!

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a little slice of Bengali culture. Rosogolla are incredibly delicate and flavorful. They’re perfect for celebrations, festivals, or just a sweet treat when you’re craving something special. Plus, making them from scratch is so rewarding! You’ll be amazed at how something so simple can taste so incredible.

Ingredients

Here’s what you’ll need to create these little gems:

• 1 liter whole full-fat milk
• 2 tablespoons vinegar or lemon juice
• 0.5 cup water (for making the chenna)
• 1 cup white granulated sugar
• 5 cups water (for the syrup)
• 5 green cardamoms

Ingredient Notes

Let’s talk ingredients, because a few things really matter here.

• Full-Fat Milk is Key: Seriously, don’t even think about using low-fat milk. The fat content is crucial for getting that soft, spongy texture. It needs to be whole milk – the richer, the better!
• Vinegar vs. Lemon Juice: You can use either! I usually use lemon juice because I prefer the flavor, but white vinegar works just as well. Just make sure it’s a good quality one.
• Cardamom Quality: Don’t skimp on the cardamom. Freshly crushed cardamom pods release the most amazing aroma. If you can, lightly bruise them before adding them to the syrup. It makes a huge difference!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, I’ll walk you through it.

1. First, mix the vinegar (or lemon juice) with ½ cup of water and set it aside. This is our magic potion for turning milk into chenna!
2. In a large, heavy-bottomed saucepan, bring the milk to a boil. Stir it occasionally to prevent it from sticking to the bottom and burning. Patience is key here!
3. Once the milk boils, remove it from the heat. Slowly pour in the vinegar mixture while gently stirring. You’ll see the milk start to separate into solid curds (chenna) and a watery liquid.
4. Now, strain the curds using a muslin cloth. Rinse the chenna with cold water – this stops the cooking process and removes any lingering vinegar taste. Squeeze out as much moisture as possible. Then, tie the muslin cloth and hang it for about 30 minutes to drain completely. This is important for a good texture!
5. Time to get kneading! Once the chenna is drained, transfer it to a clean surface and knead it for about 10 minutes. You want it to become smooth and pliable, like soft dough. This takes some elbow grease, but it’s worth it.
6. Divide the chenna dough into 12 equal portions and roll them into smooth, crack-free balls. This can be a little tricky, so take your time. Wet your hands with a little water to prevent sticking.
7. Now for the syrup! In a separate large saucepan, combine 5 cups of water, 1 cup of sugar, and the cardamom pods. Bring it to a boil and let it simmer for about 10 minutes, or until the sugar is completely dissolved.
8. Gently drop the chenna balls into the simmering syrup. Cover the saucepan and cook for 5 minutes.
9. Uncover the saucepan, and gently toss the balls in the syrup. Cook for another 5 minutes, allowing them to absorb all that sweet goodness.
10. Finally, let the rosogollas cool completely in the syrup before serving. They’ll plump up and become even more delicious as they cool!

Expert Tips

• Don’t Overknead: Overkneading can make the rosogollas tough. Aim for smooth and pliable, but stop when you get there.
• Gentle Handling: Be very gentle when handling the chenna balls. They’re delicate and can break easily.
• Syrup Consistency: The syrup should be slightly sticky, but not too thick. If it’s too thick, the rosogollas won’t be as soft.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Rosogolla Adaptation: My friend, Priya, who’s vegan, makes a fantastic version using plant-based milk (soy or almond work well) and a tofu-based “chenna.” It takes a bit of experimenting, but it’s totally doable!
• Gluten-Free: Good news! Rosogolla is naturally gluten-free.
• Spice Level: If you love a stronger cardamom flavor, feel free to add a few more pods to the syrup.
• Festival Adaptations: We always make a huge batch of rosogolla for Poila Boishakh (Bengali New Year). It’s a tradition!

Serving Suggestions

Rosogolla are best served chilled. They’re delicious on their own, but you can also pair them with a scoop of vanilla ice cream or a sprinkle of chopped pistachios.

Storage Instructions

Store leftover rosogollas in an airtight container in the refrigerator for up to 3-4 days. They might lose a little of their softness over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of milk is best for making Rosogolla? Full-fat milk is essential for the right texture. Don’t compromise on this!
• Can I make Rosogolla without lemon juice? Yes, you can use vinegar instead. Both work equally well.
• How do I prevent the Rosogollas from becoming hard? Don’t overknead the chenna, and make sure the syrup isn’t too thick.
• What is the best way to strain the chenna? Use a clean muslin cloth and squeeze out as much moisture as possible. Hanging it for 30 minutes helps too.
• How long can Rosogollas be stored in the refrigerator? Up to 3-4 days in an airtight container.