Bangladesh Rosogolla Recipe


● 1 gallon whole milk
● 1 cup heavy cream
● 1/2 cup lemon juice or vinegar
● 1/2 cup flour
● 1/2 cup semolina
● 1/4 cup cornstarch
● 1/4 cup sugar
● 4 cups water
● 1 tsp rose water (optional)


  1. In a large pot, combine the milk and cream and bring to a boil over medium heat.
  2. Once the mixture begins to boil, add the lemon juice or vinegar and stir gently. The
    mixture will begin to curdle.
  3. Strain the curdled mixture through a cheesecloth-lined strainer to separate the whey
    from the curds.
  4. Gather the cheesecloth and squeeze out as much liquid as possible.
  5. In a separate mixing bowl, combine the flour, semolina, cornstarch, and sugar.
  6. Knead the curds until they form a smooth dough.
  7. Slowly add the flour mixture to the dough, kneading until well combined.
  8. Divide the dough into small balls about the size of a ping-pong ball.
  9. In a separate pot, bring the water to a boil.
  10. Carefully drop the dough balls into the boiling water and cook for 15-20 minutes, or until
    they have doubled in size and become firm to the touch.
  11. Remove the Rosogolla from the water and place them in a bowl of cold water for 5
  12. In a separate pot, bring 4 cups of water to a boil, add sugar, and then add the Rosogolla
    to it.
  13. Cook the Rosogolla in the sugar syrup for 15-20 minutes.
  14. Remove the Rosogolla from the sugar syrup and let them cool completely.
  15. Optional: Sprinkle rose water over the cooled Rosogolla for added flavor.

Enjoy your delicious Bangladesh Rosogolla!


● The dough should be smooth, soft and non-sticky.
● You can also use store bought chenna for this recipe.
● The sugar syrup should be thick, not too sweet and not too watery.
● It’s important to be careful while boiling the Rosogolla, they should be handled gently to
prevent them from breaking.
● If you want to make sure that the Rosogolla has the right texture, you can insert a
toothpick in it, if it comes out clean then it’s cooked properly.

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