Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

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  • 1 litre cow`s milk
  • 1/2 tsp - citric acid dissolved in 1/2 cup - water
  • 1 tsp - maida flour
  • 1 cup - sugar
  • 3 cups - water
  • A few drops rose essence
  • A few slices almond

How to Make Rosogolla

  • To make chena (paneer) bring milk to a boil in a heavy-bottom pan.
  • Bring it to a steam, let it cool down and bring the heat up again to boil.
  • Add citric acid. Stir constantly.
  • When milk curdles, remove pan from heat and leave covered for 15 minutes.
  • Place a thin piece of cloth on the bowl.
  • Pour curdled milk into muslin and strain.
  • Gather up the corners and tie it up to hang it to let the water drain out.
  • Squeeze out as much water as possible.
  • Put some heavy weight on it to drain excess liquid.
  • Keep it over night or as long as possible.
  • Place chena on a plain surface and knead it to make it as soft and smooth as possible (approximately for 5 minutes).
  • Add flour and continue kneading till all grains disappear.
  • Put sugar and water in wide mouth pan and place it on high heat. Stir till sugar melts.
  • Start forming little balls with the chenna. When the syrup is boiled and sugar is melted, put each ball one at a time in the syrup. Leave some sp -ace for the rossogollas to swell.
  • They will double in size.
  • Keep the pan covered and in low for 45-50 minutes.
  • Check the rossogolla.
  • Taste one to make sure it is properly done. Switch off the gas. Serve it hot or at room temperature.
  • Add a little rose essence if you like it.
  • Garnish with almond slices.