Roshogolla is the most famous Indian desserts and no Bengali festival is complete without it. Though it takes quite a bit of time to make the end result is a delicate combination of sweet syrup and airy chhana. And you would be proud to say that you made it yourself from the scratch.

Preparation time: 3 hours
Serves: 6-8 people



Making chhana:

1) Set up a cheese cloth on a colander inside a sink. This will be used to filter the chhana once it is prepared from the milk.
2) Mix the vinegar with 1/2 cup water and set it aside.
3) Heat the milk until it boils as you constantly swirl it with a flat bottomed spoon. You must stir constantly to prevent the milk from burning at the bottom.
4) As soon as it starts boiling, remove the milk from the stove.
5) Gradually pour the vinegar-water mixture into the milk as you stir constantly.
6) When the curdling is complete, filter the chhana through the cheese cloth (set up in step 1). The chhana will stay in the cloth.
7) Immediately pour cold water (or ice water if available) onto the chhana. This process will wash away the vinegar and stop further hardening of the chhana.
8) Remove water by squeezing the cheese cloth softly.

Making syrup:

9) Put the 2 cups of sugar to a saucepan, add 6 cups water and turn on the heat.
10) Stir the sugar to dissolution. It will make a thick syrup.
11) Cover the pan and set it aside.

Making Roshogolla:

12) Remove the chhana from the cheese cloth and put it on a smooth surface to be kneaded.
13) Add 2 tea spoons sugar, sooji, 5-6 drops of yellow food color and mix.
14) Then knead with the palm of your hand to make a smooth dough.
15) Rub the entire cheese at least one more time
16) Divide it into 4 parts.
17) Roll each part into a 4-5 inch long bun.
18) Insert 5 nokul dana uniformly along the length of the bun.
19) Cut the bun into 5 pieces, each with a piece of nokul dana
20) Roll each portion into a round ball.
21) Repeat this process with for all the dough. You ‘ll end up with 20 balls of channa.
22) Cover the balls with a wet cloth.
23) Set them aside.
24) Start boiling the sugar syrup that was left aside earlier.
25) In a separate saucepan, heat up some extra water, which will be added to the syrup occasionally to keep it from getting too thick.
26) Into the boiling syrup, add the chhana balls. The balls will puff up as they’re boiled.
27) Turn them over occasionally.
28) Use the hot water to replenish the syrup level in the chhana balls as the syrup will get concentrated on boiling. The syrup level should be high enough that the balls submerge completely.
29) Remove from heat.
30) Add one tea spoon of Rose water into the mixture and stir
31) Allow to cool.
32) Leave it for 4-5 hours (or overnight) for the sugar to permeate the Roshogolla. As the syrup cools, the Roshogollas will shrink in size as well, which is normal.

Serve the Roshogollas at room temperature or chilled.

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