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Bengali Roshogolla

Bengali Roshogolla


Bengali Roshogolla

Perfect Bengali Roshogolla Recipe


Ingredients for chhana:

2.5 litre full cream milk
2 medium size lemon juice

Ingredients for Roshogolla:

2 cups of chhana/ ricotta cheese/ chhena
1 table spoon of powdered corn flour and sugar mix
1 table spoon of all purpose flour
¼ tea spoon of baking powder

Add all the ingredients for Roshogolla in a bowl and knead them very well. Once kneading is done, make small balls as they will grow in size while cooking.

Ingredients for thin sugar syrup:

4 cups of water
1 cup of sugar
1 cardamom



We need thin syrup to boil the Roshogollas to get the soft and spongy texture. If the syrup is not thin enough then we will end up getting a hard and fragile texture of Roshogolla.

To make this syrup, we need the ingredients mentioned above . The proportion for sugar and water is 1:4. With a cardamom, we will get a nice flavour but this is totally optional.

Once we have the syrup boiling in a pot over medium heat, we will add those small balls into the pot. Put the lid on and let it boil for 20-30 minutes in a low-medium heat. After 20 minutes, take one Roshogolla in a bowl and check if it has got the soft and spongy texture. If not, then let it boil for another 5-10 minutes.

After 30 minutes, let the Roshogolla cool down for about an hour. Then serve and ENJOY!!!!!
NOM NOM!!!!!

Check our more recipes from our fans – Tasty Fan Recipes

Thanks to Shahana from Nom Nom Cooking team for sending this amazing recipe. You can check out their youtube page by clicking the Hyperlink.


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