Bengali Rosogolla
Soft chhena balls that swell in a clear, fragrant syrup.
- Region:
- West Bengal
- Prep:
- 35 min
- Cook:
- 25 min
- Difficulty:
- Challenging
Method
- 1
Bring the milk to a boil, turn off the heat, and wait 2 minutes.
- 2
Stir in lemon juice gradually until curds separate from pale whey; add a little water if needed to cool it.
- 3
Strain through a clean muslin cloth and rinse the chhena under cool water to remove lemon taste.
- 4
Tie the cloth and hang 30–40 minutes, until moist but no longer dripping.
- 5
Knead the chhena on a clean surface for 8–10 minutes until smooth and pliable.
- 6
Divide into 12 equal portions and roll each into a smooth, crack-free ball.
- 7
Boil sugar and water in a wide covered pot. Add the balls, cover, and boil briskly for 15–18 minutes; maintain the boil.
- 8
Turn off the heat, add rose water if using, and let the rosogolla cool in the syrup.
The story behind the dish
Rosogolla is an iconic Bengali chhena sweet, cherished at celebrations and in everyday sweet shops. Its airy texture depends on careful chhena kneading and a lively syrup boil, not on flour or baking powder.
