Jhinge’r Roshogolla! An elegant Bengali vegetable stew recipe for hot weather

chhena

🥗Healthier: tofu

💰Cheaper: paneer

Tofu provides a dairy-free option while maintaining texture.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar adds depth.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a floral note at a lower cost.

pistachios

🥗Healthier: almonds

💰Cheaper: cashews

Almonds provide similar crunch with lower cost.

Boil milk in a large pot until it reaches a gentle simmer.

Add lemon juice gradually, stirring until the milk curdles and separates into chhena and whey.

Strain the curds through a muslin cloth and rinse with cold water to remove acidity.

Squeeze out excess water and knead the chhena until smooth and pliable.

Form small balls from the chhena and set aside.

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

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

Gently add the chhena balls to the simmering syrup.

Cook until the balls double in size, about 10-15 minutes.

Remove from heat and add cardamom and rose water to the syrup.

Let the balls soak in the syrup for at least 1 hour before serving.

Garnish with chopped pistachios and saffron before serving.

Cooking Techniques

Spice Level:

Allergens