Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Today I’m going to share the recipe of such a dessert which needs no introduction for itself. Which name comes to your mind when asked about a Bengali sweet or dessert? I’m sure that most of you are thinking about one name. Yes! It is Rasgullas or Roshogolla as we pronounce in Bengali.
So, today I’m sharing the recipe for making Roshogolla. In Bengal, Roshogollar are made either in sugar syrup or in dates palm jaggery syrup. Though the later is sold mainly during the winters. Here I have shared the recipe for making Roshogolla in dates palm jaggery syrup which is more tastier among the two as per my taste.
Lets take a look at the recipe for making Gurer Roshogolla.


Milk 1.5 litres
Dates palm jaggery 1 cup
All purpose flour 1 tsp
Juice of 1and ½ lemon

Here 1 cup = 250ml

Taste of Bengal


• Take the milk in a deep bottomed vessel and bring it to a boil.
• Once the milk starts boiling, reduce the flames to minimum and add the lemon juice little by little and stir the milk gently. Continue this until milk coagulates to form chhena
• Strain out the chhena with the help of a cotton cloth.
• Wash the chhena with water and keep it hanged for about an hour or 2 to remove excess water from it. Do not squeeze the chhena much to remove water or else it will become too dry
• Now, take the chhena in a flat bottomed plate, add flour and knead it well for about 10 to 12 minutes or until you reach a very fine texture dough
• Now divide the dough into small equal portions. Take each portion and roll it between your palms to make balls. Make sure that there are no cracks in the balls or else it will break into pieces while cooking
• Take 5 cups of water in a kadhai or saucepan at high flames, add 1 cup full of dates palm jaggery
• stir until jaggery melts and mixes well with water. Bring the water to a boil
• Once water starts boiling, drop in the chhena balls one by one and gently stir a little. Cook them at medium high flames for 7 to 10 minutes
• Now cover and cook for another 15 to 20 minutes
• Take out the roshogolla and gently press them a little and then transfer these into a bowl
• Increase the flames and keep on boiling the remaining syrup until it is reduced to a one string consistency

• Let the syrup cool down a little and then pour the warm syrup into the bowl containing roshogolla
• Rest the roshogollas for an hour and then serve Gurer Roshogolla and enjoy with your family and friends.