Rosogolla Recipe - Chef Ananya Banerjee

Rosogolla is one of the most famous and treasured delicacies of Bengal. It is a spongy Indian syrupy dessert popularly enjoyed in West Bengal and is part of almost any celebrations/festivals. Yesterday was Poila Boishak, the Bengali new year and delicacies like rosogolla are prepared at every home traditionally. I am sure just the thought of gorging on rosogollas on Rosogolla is one of the most famous and treasured delicacies of Bengal. It is a spongy Indian syrupy dessert popularly enjoyed in West Bengal and is part of almost any celebrations/festivals. Yesterday was Poila Boishak, the Bengali new year and delicacies like rosogolla are prepared at every home traditionally. I am sure just the thought of gorging on rosogollas on Poila Baisakh make your mouth water and bring back childhood memories of the new year celebration. For all those who are learning how to make this popular mishti, here is an recipe of this tasty sweet dish.

Ingredients:
1L milk
2tbsp vinegar
1 cup sugar
2 pieces cardamom

Method:
Boil 1L milk
Make solution of 2tbsp vinegar and 2 tbsp water
Add vinegar solution to the milk
Let milk to curdle
Strain milk in muslin cloth
Wash the remaining content on muslin cloth with water
Tie it and let it drain for 1 hour
Knead the dough from the contents of the muslin cloth and roll it
Cut it into 10 disks, rounded balls
Boil 1 cup sugar in 3 cups of water and 2 cardamom pieces
Add the chenna balls in the sugar syrup
Boil it covered for 5 minutes in medium heat, boil uncovered for 7 minutes in medium heat

#rosogolla #rasgulla #sweet