Soft, sweet and spongy – rosogollas are the best offerings from my hometown Kolkata!
The wonderful time spent in Kolkata definitely needs some tribute. And what’s better than a pot full of spongy white rasogollas – the ubiquitous sweet which personifies Bengal and Bengalis. While staying in Bengal I never even thought of making Rasogollas at home and I doubt if anyone in Bengal think that even today… this is so commonly available in any sweet shop around the corner.
But being a Bangalorean for more than 3 years, my thought process has changed quite a bit. It’s not that Rasogollas are not available in Bangalore but when I thought of making them at home I somehow felt much closer to my hometown suddenly. Weird things do happen… isn’t it?

Rasogollas... My Tribute to Kolkata
Prep time
Cook time
Total time
Author: Priyanka
Cuisine: Indian
Serves: 20 -25 Pieces
Ingredients
- Full cream milk – 1 liter
- Lemon juice – 3 tbsp
- Sugar – 2 cups
- Water – 3 and ½ cups
- Cardamom powder – a pinch
- Almonds – for garnish, sliced
Instructions
- Heat the milk in a heavy bottomed pan so that it doesn’t stick while boiling. When it start to boil, simmer the flame, add the lemon juice and stir continuously.
- Keep heating further until the greenish whey water clearly separates. Put off the flame.
- Take a metal strainer lined with a cheese cloth and pour the curdled milk in it.
- Wash it well in running water to remove the lemony smell and sourness or any seeds.
- Then squeeze out the excess water gently and hang it for 30 minutes tying in the cheese cloth.
- After half an hour, take out the crumbled paneer in a bowl and knead this for 7-10 minutes gently to make it a soft and smooth dough. This kneading is very important to get soft and spongy rasogollas. The dough must be smooth at the end of kneading.
- Make smooth equal sized balls from the paneer dough. I made around 25 balls.
- Now take the sugar, cardamom powder and water in a pressure cooker and boil it.
- After the sugar dissolves completely and the syrup boils, add the paneer balls carefully one by one keeping the flame on high.
- Cover the pressure cooker and cook it under pressure till you get one whistle in low flame. After a whistle, simmer and keep for another 5 minutes.
- Put off the flame and let the pressure release by itself. Then open the lid to see the rasogollas – by now it would have doubled in size.
- Cool down and refrigerate. Serve chilled garnished with sliced almonds.
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