The Perfect Bengali Rosogolla Recipe Anyone Can Make

chhena

🥗Healthier: tofu

💰Cheaper: paneer

Tofu is lower in calories and can mimic the texture of chhena.

sugar

🥗Healthier: stevia

💰Cheaper: jaggery

Stevia reduces calories, while jaggery adds a unique flavor.

rose water

🥗Healthier: vanilla extract

💰Cheaper: almond extract

Vanilla is more commonly available and adds a pleasant aroma.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is more accessible.

Boil milk in a large pot until it comes to a gentle simmer.

Add lemon juice gradually to curdle the milk, stirring gently.

Once curdled, strain the mixture through a muslin cloth to separate the chhena from the whey.

Rinse the chhena under cold water to remove the lemon flavor.

Squeeze out excess water from the chhena, then knead it until smooth and soft.

Form small balls from the chhena, ensuring they are smooth and without cracks.

In a separate pot, combine sugar and water to make a syrup, boiling until the sugar dissolves completely.

Add cardamom and rose water to the syrup for flavor.

Gently drop the chhena balls into the boiling syrup, ensuring they have space to expand.

Cook the balls in the syrup for about 15-20 minutes until they double in size.

Remove from heat and let them cool in the syrup for a few hours before serving.

Cooking Techniques

Spice Level:

Allergens