"The Art of Sweetness: How to Make Authentic Bengali Roshogolla at Home"

"The Art of Sweetness: How to Make Authentic Bengali Roshogolla at Home"

Roshogolla (or Rasgulla) is a beloved Bengali dessert known for its soft, spongy texture and sweet, syrupy flavor. Here’s a simple recipe to make authentic Bengali Roshogolla at home:

Ingredients:

For the chhena (paneer):

• 1 liter full-fat milk

• 2 tbsp lemon juice or white vinegar

• 2-3 tbsp water (to dilute the lemon juice/vinegar)

For the sugar syrup:

• 1 cup sugar

• 4 cups water

• 2-3 green cardamom pods (optional)

"The Art of Sweetness: How to Make Authentic Bengali Roshogolla at Home"

"The Art of Sweetness: How to Make Authentic Bengali Roshogolla at Home"

Instructions:

1. Prepare the Chhena (Paneer):

1. Boil the milk in a heavy-bottomed pan over medium heat, stirring occasionally to prevent burning.

2. Once the milk starts boiling, reduce the heat to low. Add the diluted lemon juice or vinegar gradually while stirring.

3. The milk will curdle, and the whey will separate. Turn off the heat and let it rest for 2-3 minutes.

4. Strain the curdled milk using a muslin cloth or a fine sieve. Rinse the chhena under cold water to remove the acidic taste.

5. Squeeze out excess water gently and hang the chhena for 30 minutes to remove additional moisture. It should be soft but not too dry.

2. Knead the Chhena:

1. Place the chhena on a clean surface or plate and knead it for 8-10 minutes to form a smooth, soft dough.

2. Divide it into small equal-sized balls (about the size of a small lime). Roll them between your palms to make smooth, crack-free balls.

3. Make the Sugar Syrup:

1. In a large, deep pan, mix the sugar and water. Add cardamom pods for flavor (optional).

2. Heat the mixture on medium heat until it comes to a rolling boil.

4. Cook the Roshogolla:

1. Add the chhena balls gently into the boiling syrup. Ensure there’s enough space in the pan, as the balls will double in size.

2. Cover the pan with a lid and cook on medium heat for 15 minutes. Stir gently once or twice to ensure even cooking but avoid breaking the roshogollas.

3. After 15 minutes, turn off the heat and let them cool in the syrup.

5. Serve:

1. Once cooled, refrigerate the roshogollas in the syrup for at least 2-3 hours before serving for the best taste.

2. Serve chilled or at room temperature, garnished with a little syrup.

Enjoy your soft and delicious homemade Bengali Roshogolla! Let me know if you’d like tips on flavor variations or other related recipes. 😊