By Rajan Bhattacharya
October 8, 2024
Homemade Bengali Rosogolla is a traditional milk-based dessert renowned for its spongy, creamy texture soaked in sugar syrup. It’s the perfect way to sweeten Durga Puja celebrations, served right after a hearty meal.
2 litres full cream milk 2 tbsp lemon juice 1 cup sugar 5 cups water 3 cardamom pods
In a large vessel, bring 2 litres of milk to a boil, stirring occasionally. Pour 2 tbsp of lemon juice into the boiling milk and stir until it curdles.
Strain the curdled milk through a cloth-lined colander. Rinse with fresh water to remove sourness.
Hang the curdled milk for 1 hour to drain the water, retaining some moisture.
Mash the paneer for 5 minutes until smooth, then shape into small balls.
In a large vessel, dissolve 1 cup of sugar in 5 cups of water with 3 cardamom pods.
Boil the paneer balls in the sugar water for 10 minutes until they double in size.
Transfer the Rosogolla into ice-cold water to prevent shrinking. Serve chilled!