Famous Rosogolla from Bangladesh

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When any Bengali talks about sweet, nothing can beat  Rosogolla (My most favourite dessert). In every Bangladeshi occasion   this is a must have dessert.  For new cooks like me my suggestion don’t stop to make Rosogolla until you reach the perfection.

Rosogolla is a Bengali dessert which is soft sweet cheese ball.

. 2 litres milk
. 3 tablespoons white vinegar/ lemon juice
. 1 tablespoon sugar
.1 tablespoon semolina
.1 tablespoon plain flour
.1 tablespoon self raising flour
.1/4 teaspoon cardamom powder
. 4 cups sugar for syrup

Also needs
. Deep large pan (28’’) with lid

How to make:

Cheese/ Chhana/chenna:

For cheese check out my Chhana recipe

1. Now need to squeeze the cheese to extract the water. Make sure the cheese has no excess water otherwise rosogolla will break into pieces.
2. The cheese needs to be kneaded 2 minutes. Then add sugar, semolina, plain flour, self raising flour and cardamom powder. Knead the cheese until your palm feels a little greasy. You can use food processor for kneading then it will be a lot easier.
3. Now divide the dough into 30 equal parts and make them into smooth balls.
4. Heat the pan with 7 cups water and add the sugar on medium high. Bring it to boil and add the curd balls to the syrup. Cover the pan with the lid.
5. Need to boil the curd ball 45 minutes but need add ½ cup of water in every 10 minutes.
6. Serve chilled.

Make sure that the pan is large enough to accommodate the puffed rosogollas. Normally it doubles in size after cooking.

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Very nice work indeed!!! Maximum of us search for recipes but very few make website that help others a lot :). Thanks.
I would love to have mawa recipe if you have any…


Most welcome Salina.I have very easy and handy mawa recipe.was waiting if anyone asks, i will give. keep an eye I will post soon..


plz tell me self raising flour means what in your rosogolla recipes plzzzzzzzzzzzzzzzz


Hi what is semolina ?


I was wondering why we need to add 1/2 cup of water every 10 min is there any reason? Please let me know when you get a chance.

Thanks in advance.


Thanks for getting back to me so quick.I really appreciate it.


Thanks I really appreciate your quick reply.

Rashed Sarwar

Thanks for every item indeed… can you please send me the recipe of “porabarir chom-chom” of tangail. i try to find our but cant find.
thanks again.


Hi can u tell me how much water I have to remlo e from the cheeses during rasgulla preparattion

[…] usual rosogolla. I am doing recipe because I get lots comments that some of us fail to make perfect rosogolla. Trust me after making more than 30 times perfect rosogolla still I feel Rosogolla is the trickiest […]


would u pls tell me how I can make my rosogulla soft??? because my one is alltime hard.pls just tell me.


You said to sqeeze the cheese…but in your ingredients you did not mention what kind of cheese and amount we need??

Misty lover

so sweet of you that teaching us making sweeeeeeeeeeeeeeeeet Rosogolllaaaaaaaaaaaaa, thanks a lot

Rumana from usa

Hi rownak,my rosgolla always becom hard when it becom chill..it soft when it hot. But after few minute later it becom hard. Pls help me I don’t know why its happen.

Rumana from usa

Tx a lot. I’ll try today hope it ll work. Otherwise I’ll disturb u again. Eid Mubarak to u and u family to.

Mostafiz Rahman

Hi Rownak,
I was searching for answer as to why my rosgulla become hard inside, even why broken, and some more. All answers I got now from your QA session. Thanks a lot. Will try again.

Tanjila Ahmed

My rosogolla was flat, they teste very good, but they became totally flat.what did I do wrong, please advice.

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