Spongy, melt-in-your-mouth balls of fresh chhena cheese soaked in light cardamom-rose sugar syrup — the most iconic Bengali sweet.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small glass bowl with syrup
Garnishes: cardamom, rose petals
Instructions
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1
Boil milk, add lemon juice to curdle. Strain through cheesecloth to collect chhena.
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2
Rinse chhena under cold water to remove sourness. Squeeze out excess moisture.
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3
Knead chhena for 8-10 min until silky smooth and crack-free. Add a pinch of semolina if needed.
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4
Roll into smooth, crack-free balls slightly smaller than desired — they expand.
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5
Boil sugar and water into a syrup. Add cardamom. Gently drop in the chhena balls.
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6
Cover and boil on medium-high for 15 min. Balls will double in size. Add rose water. Cool in syrup.
Did You Know?
Both Bangladesh and the Indian state of West Bengal claim to have invented roshogolla, and the dispute is so serious it has gone to court.
Chef's Notes
Equipment Tips
- large pot
- cheesecloth
- wide pan with lid
Garnishing
cardamom, rose petals
The Story Behind Roshogolla
Roshogolla is the queen of Bengali sweets, believed to have been perfected in 19th century Bengal. The art of making chhena (fresh cheese from curdled milk) and transforming it into spongy, syrup-soaked spheres is a skill that takes years to master. Every Bengali sweet shop is judged primarily on the quality of its roshogolla.
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