Homemade Roshogulla Recipe 😊

Homemade Roshogulla Recipe

Rasgulla or better say it Roshogulla, is a popular dessert of Bengali cuisine and a delicacy that no one can say NO to! This Bengali dish is soft & fluffy and can be prepared easily at home, and we can bet this melt in your mouth in just a minute. You will be surprised to know that it only takes 40-minutes maximum to make this lip-smacking dessert recipe! To give you a better understanding of the procedure, all the steps carry an image that describes how to make this dish quickly and easily. All you need are simple ingredients like: full cream milk, lime juice, refined flour, saffron, rose water and sugar along with a hint of green cardamom. You should definitely try making this dessert recipe for your family and friends on special occasions amd festivals, and we are sure they will love it!

Ingredients of Homemade Roshogulla

· 2.5 litre full cream milk

· 350 gm sugar

· 4 green cardamom

· 4 drops rose water

· 4 tablespoon lime juice

· 500 ml water

· saffron as required

· 3 tablespoon refined flour

How to make Homemade Roshogulla

Step 1

To prepare this delicious dessert recipe, bring the milk to a boil on medium flame. You can divide the amount of milk into equal volumes of buffalo milk (if available) and cow milk.

Step 2

Once the milk comes to a boil, start adding spoonful of lime juice. You will see the milk getting curdle up. Once the entire milk curdles up, turn off the heat. Strain out the solidified milk or chhena (cottage cheese). But do not discard the water, it can be used as a marinade or also added to your curries for making the gravy.

Step 3

The cottage cheese has to be kneaded thoroughly into smooth dough. You can add 2 tablespoons of refined flour at this stage. The dough has to be extremely soft, so make sure you use little pressure for kneading the dough. Do not use any food processor or hand blender for this.

Step 4

Once the dough is ready, start pinching out small balls out of it. The rasgullas are going to fluff up in size. So the size of the balls is absolutely your choice.

Step 5

In the meantime, start preparing the sugar syrup. Add the water and sugar together and let all the sugar dissolve completely. At this stage, you can add any of the flavouring agents, green cardamom, saffron or rose water. Once the sugar mixture starts boiling, start dropping in the chhena balls one by one into the boiling syrup.

Step 6

Set the flame from low to medium flame, and let the chhena balls boil for roughly 7-8 minutes. Make sure not to over boil it, otherwise the rasgullas would become hard and chewy.

Step 7

Turn off the flame and give the rasgullas a resting time of 10 minutes. Serve this delicious delicacy hot or cold, as you like.