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Home>>East India>>West Bengal>>Cuisine>>Rassogolla

Rassogolla

Rassogolla

Ingredients
Rassogolla, Rassogolla cuisine, Rassogolla Recipe, Rassogolla East India cuisine, Rassogolla Dishes of West Bangal
  • 1/2 Litre Full Cream Milk
  • 2 tsp. Flour (maida)
  • 1/4 tsp Lemon Juice
  • 1 cup Sugar
  • 1 cup Water
  • 4-5 drops Rosewater Essence

Method

  • Heat milk in a pan and bring it to boil. Remove from heat.
  • Add lemon juice. Stir slowly and gently until white curd forms on the surface and separates from whey. On straining this milk, the curd that is obtained is called "chenna".
  • Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
  • Knead chenna to make a smooth dough. Add flour and knead again.
  • Make small balls of equal size (6-7) of the dough and keep aside. Next make sugar syrup.
  • Mix sugar and water in a saucepan and bring it to boil.
  • Add chenna balls to the syrup and cook for 15 minutes with lid partially covered.
  • Chenna dumplings will puff up.
  • On cooling, add rose wateressence.
  • Serve chilled.
 

 More Cuisine in West-bengal

>> Bengali Fish Curry

>> Rassogolla

>> Mutton Rezala

>> Garlic Prawn

>> Sandesh

>> Bengali Dhal

>> Panch Phoran

 

More Information About West-bengal

 
>> City >> Cuisine >> Arts and Crafts >> Fairs and Festivals
 

 

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