● 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)
- In a large pot, combine the milk and cream and bring to a boil over medium heat.
- Once the mixture begins to boil, add the lemon juice or vinegar and stir gently. The
mixture will begin to curdle.
- Strain the curdled mixture through a cheesecloth-lined strainer to separate the whey
from the curds.
- Gather the cheesecloth and squeeze out as much liquid as possible.
- In a separate mixing bowl, combine the flour, semolina, cornstarch, and sugar.
- Knead the curds until they form a smooth dough.
- Slowly add the flour mixture to the dough, kneading until well combined.
- Divide the dough into small balls about the size of a ping-pong ball.
- In a separate pot, bring the water to a boil.
- 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.
- Remove the Rosogolla from the water and place them in a bowl of cold water for 5
- In a separate pot, bring 4 cups of water to a boil, add sugar, and then add the Rosogolla
- Cook the Rosogolla in the sugar syrup for 15-20 minutes.
- Remove the Rosogolla from the sugar syrup and let them cool completely.
- 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.