Rosogolla - Traditional Bengali Dessert Making | Bangladeshi Street Food

sugar

🥗Healthier: stevia

💰Cheaper: jaggery

Stevia reduces calories while jaggery adds a unique flavor.

rose water

💰Cheaper: vanilla extract

Vanilla extract is more commonly available.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a more accessible thickening agent.

saffron

💰Cheaper: turmeric

Turmeric provides color but not flavor.

Boil milk in a large pot and stir until it curdles.

Strain the curds using a muslin cloth to separate chhena from whey.

Rinse the chhena under cold water to remove acidity.

Knead the chhena for 10-15 minutes until smooth and pliable.

Add cornstarch and knead again until well combined.

Form small balls from the chhena mixture, ensuring they are smooth.

In a separate pot, combine sugar and water to make a syrup.

Bring the syrup to a boil, then reduce heat to medium.

Gently add the chhena balls to the boiling syrup.

Cook for 15-20 minutes, allowing the balls to double in size.

Add cardamom, rose water, and saffron to the syrup for flavor.

Remove from heat and let the rasgullas cool in the syrup.

Serve chilled, garnished with chopped pistachios and almonds.

Cooking Techniques

Spice Level:

Allergens