Roshogolla — Print Recipe — The Culinary Codex

Spongy, melt-in-your-mouth balls of fresh chhena cheese soaked in light cardamom-rose sugar syrup — the most iconic Bengali sweet.

Ingredients

1 Boil milk, add lemon juice to curdle. Strain through cheesecloth to collect chhena.
2 Rinse chhena under cold water to remove sourness. Squeeze out excess moisture.
3 Knead chhena for 8-10 min until silky smooth and crack-free. Add a pinch of semolina if needed.
4 Roll into smooth, crack-free balls slightly smaller than desired — they expand.
5 Boil sugar and water into a syrup. Add cardamom. Gently drop in the chhena balls.
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.