Sep 10, 2020 |   Pinky Gupta |
  • 4 serves
  • 00h:10m prep
  • 00h:30m cook

Rosgullas - Traditional Bengali Sweet Dish.

  • Raw/Fresh milk - 1 litre
  • Sugar - 1 Cup
  • Water - 5 Cups
  • Lemon juice - 1/2 lemon
  • Cardomom - 3
Cooking Instructions
  1. Keep the milk for boiling. Keep stirring occasionally and don't let the cream form.
  2. Once it starts to boil, turn off the gas and gradually add lemon juice to milk curdles. Leave the mixture for 5 minutes.
  3. Using a strainer and a muslin cloth, drain all the liquid. Pour some cold water over the top to remove the taste of lemon juice.
  4. Squeeze out excess liquid and hang the mixture for 2-3 hours to drip off any remaining liquid.
  5. Knead until everything starts gathering and the mixture starts leaving oil.
  6. Once the dough is ready prepare small balls from it.
  7. Take water in a deep and wide vessel, add sugar and cardamom to it. Bring it to boil.
  8. Now slowly put the prepared balls one by one into the boiling water. Close the lid and cook in high heat.
  9. After 5 minutes, turn all the balls upside down and again cover the lid and cook in medium-high heat for 7-8 more minutes.
  10. Rosgullas will be ready now. Turn off the gas and let it naturally cool completely. 

Tastes best when refrigerated for 2-3 hours.


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