Banglar rosogolla
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Spongy white balls of fresh chhena cooked in light sugar syrup. Banglar Rosogolla has a GI tag.
Region: West BengalOccasion: All celebrations; welcoming guestsTime: 1 hourServes: 16 rosogollasVegetarian
Ingredients
- 1 litre full-cream cow’s milk
- 2 tbsp lemon juice or vinegar mixed with 2 tbsp water
- 1 tsp semolina or maida (optional)
- 1½ cups sugar
- 6 cups water
- 2 green cardamoms (optional)
Method
- Boil the milk, turn off the heat, wait 1 minute and add the lemon water little by little until the milk splits.
- Strain through a muslin cloth, rinse with cold water and hang for 30 minutes so most of the whey drains away.
- Knead the chhena with the heel of your palm for 8–10 minutes until smooth and slightly greasy. Add semolina if using.
- Shape into 16 smooth balls with no cracks.
- Boil the sugar and water in a wide pan. Drop in the balls, cover and boil on high heat for 15–18 minutes; they will double in size.
- Cool in the syrup and chill before serving.
History
Kolkata confectioner Nobin Chandra Das is widely credited with making the spongy rosogolla in the 1860s. Banglar Rosogolla received a GI tag in 2017; Odisha’s rasagola has its own separate GI tag.
Significance
Rosogolla is offered to guests, sent on happy occasions and sold by sweet shops across Bengal.