Traditional Bengali Rosogulla | Cottage Cheese Balls in Sugar Syrup | Rasgulla Recipe

Traditional Bengali Rosogulla | Cottage Cheese Balls in Sugar Syrup | Rasgulla Recipe
pinit View Gallery 1 photo

Rosogulla is a syrupy dessert which is most popular in Indian. It is made from chhena or Indian cottage cheese and cooked in sugar syrup. Traditionally, made in Bengal and Orissa. But this recipe is so popular that in Bengal, any occasions and festivals is incomplete without this dessert.

Traditional Bengali Rosogulla | Cottage Cheese Balls in Sugar Syrup | Rasgulla Recipe

Difficulty: Beginner Prep Time 55 min Cook Time 30 min Rest Time 120 min Total Time 3 hrs 25 mins Servings: 13 Calories: 89 Best Season: Suitable throughout the year

Description

Rosogulla is made from chhena or Indian cottage cheese and cooked in sugar syrup.

Ingredients

Making Chhena-

For boiling Rasgulla-

Instructions

Video
Off On

Preparation-

  1. At first, mix 2 tbsp water into 2 tbsp vinegar & keep it aside.

  2. Then boil milk on the high heat.

    I used low fat cow milk.
  3. Now turn off the gas and add vinegar water mixture.

    Here i used vinegar. Lemon juice or Curd also can be used.
  4. When milk starts to curdle and a greenish whey is visible, the chhena is ready. Let it to cool down for 2 mins.

  5. Then take a bowl and keep a strainer over the bowl. Cover the strainer with a cotton cloth.

  6. Drain the chhena with whey over the cloth.

  7. Wrap the chhena with the cloth, squeeze up very well so that water is completely drain out from the chhena.

    If there have excess water in the chhena, the rosogulla will break when cooking.
  8. Hang it on a hook for 30 mins.

Making the rasgullas-

  1. Keep the chhena in a plate & add 2 tbsp Maida. Now knead the chhena for 10 mins with the help of fingers.

    Here i used maida. It prevents chewiness of the rosogulla and keeps soft.
  2. Divide the dough to 13 portions and make smooth balls.

  3. Now heat a deep frying pan and add water, cardamoms and sugar.

  4. When water starts to boil and dissolve the sugar, add the balls to the syrup.

  5. Cover the pan and boil for 30 mins on medium heat.

  6. Rasgullas will be doubled in size.

  7. Remove the pan and keep in a bowl. Allow to rest it for 2 hrs.

Nutrition Facts

Servings 13


Amount Per Serving
Calories 89
% Daily Value *
Total Fat 3.9g6%
Total Carbohydrate 10.3g4%
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. All information and tools presented and written within this site are intended for informational purposes only and not certified by the nutritionist or registered dietitian. Any nutritional information on this site should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.

Notes

  • Cook this recipe at boiling.
  • Use fresh ingredients for better taste.
  • After cooking, wait for at least 2 hrs for better taste.
Keywords: dessert, sweets, recipe

Did you make this recipe?

Tag @eatsculinary on Instagram and hashtag it so we can see all your recipes.

Pin this recipe and share it with your followers.

pinit
File under

Dipaboli Sarkar

Author and Editor

Hi, I’m Dipaboli Sarkar, the Author & Editor of this food blog. I have a passion for cooking and that is the reason why I have created this food blog. In this blog, I will showcase various recipes so that people get to know the art of making it.

Leave a Reply

Your email address will not be published.