Bengali Rasgulla/ Rosogolla | How to make Bengali Rasgulla/ Rosogolla
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Video for key ingredients
How to make Chenna
About Bengali Rasgulla/ Rosogolla Recipe
Find all the solutions to make the perfect soft and spongy rasgulla like sweet shop. Rasgulla/ Rosoglla is an Indian sweet cheese balls prepared with freshly squeezed chenna/cheese which is done by curdling the milk and cooked in sugar syrup. A very authentic and no fail recipe. This is the must have dessert to try before you die.
Ingredients to make Bengali Rasgulla/ Rosogolla
- 8 cups/ 2 litres full fat whole cow's milk
- 6 tbsp or use as required
- 3 and 1/2 cups of
- 2 tbsp extra milk to purify the syrup
- 2 tsp sooji/rava or
- for flavoring
How to make Bengali Rasgulla/ Rosogolla
My Tip:You can check in two ways if the rosogollas are done. First method is to place the rasgulla in a cup of water. if the rasgulla sinks to the bottom and stays there, it's cooked. If not, cook for a few more minutes. Press a small portion of the rasgulla with your finger. If the pressed portion bounces back to its original shape, it's done. You have to check it, while the rasgullas are simmering.