Rosogolla
Rosogolla are soft, spongy cheese balls soaked in a delicate sugar syrup. This classic Bengali sweet is a delightful and refreshing dessert, perfect for any occasion.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 477 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
for paneer
- 1.5 lwhole milk
- 30 mllemon juice
- 5 gall-purpose flour
for syrup
- 250 ggranulated sugar
- 750 mlwater
- 2 pcsgreen cardamom, crushed(optional)
Equipment
muslin cloth · large plate · colander · spoon · heavy-bottomed pot
The method
Step by step
- 1
Bring the whole milk to a rolling boil in a heavy-bottomed pot.
About 5 min
- 2
Once boiling, remove the pot from heat and slowly add the lemon juice, stirring gently until the milk curdles completely.
About 2 min
Cook’s note: If the milk doesn't curdle after adding all the lemon juice, add a little more until it separates into clear whey and solid curds.
- 3
Let the curdled milk sit for 5 minutes.
About 5 min
- 4
Line a colander with a clean muslin cloth or cheesecloth and drain the curds, discarding the whey.
About 2 min
Cook’s note: Save the whey for other recipes like kneading dough or making soup.
- 5
Rinse the paneer (curds) under cold running water for 2-3 minutes to remove any lemon flavor.
About 3 min
Cook’s note: This step is crucial for flavor and texture.
- 6
Gather the edges of the cloth and squeeze out as much water as possible from the paneer.
About 2 min
Cook’s note: The paneer should be firm but still moist.
- 7
Hang the paneer in the cloth for 30 minutes to drain further, or press it under a heavy weight for 15-20 minutes.
About 30 min
- 8
Transfer the drained paneer to a large, clean plate or work surface.
- 9
Add the all-purpose flour to the paneer.
- 10
Knead the paneer mixture with the heel of your palm for 8-10 minutes until it becomes smooth and free of lumps, resembling a soft dough.
About 10 min
Cook’s note: Proper kneading is essential for soft rosogolla. It should feel slightly oily.
- 11
Divide the paneer dough into 12-15 equal small portions.
About 1 min
- 12
Roll each portion into a smooth, crack-free ball.
About 5 min
Cook’s note: Ensure there are no cracks, as they can break during cooking.
- 13
In a large, wide pot, combine the granulated sugar and water for the syrup.
About 1 min
- 14
Bring the sugar syrup to a rolling boil over high heat, stirring until the sugar dissolves.
About 5 min
- 15
Add the crushed green cardamom to the syrup, if using.
- 16
Gently drop the paneer balls into the rapidly boiling sugar syrup, ensuring they are not overcrowded.
About 1 min
Cook’s note: Cook in batches if your pot is too small.
- 17
Cover the pot with a lid and cook on high heat for 10 minutes.
About 10 min
Cook’s note: Do not lift the lid during this time.
- 18
Reduce the heat to medium-low and continue to cook, covered, for another 10-15 minutes, or until the rosogolla have doubled in size and are spongy.
About 15 min
- 19
Remove the pot from heat and let the rosogolla cool completely in the syrup, uncovered.
About 1 hr
- 20
Serve chilled.
Per serving
Nutrition
- Calories
- 477.2kcal
- Protein
- 12.2g
- Carbs
- 81.6g
- Fat
- 12.4g
- Fibre
- 0.1g
- Sugar
- 80.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store rosogolla in an airtight container with their syrup in the refrigerator.
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