Rasogolla is one of the Bengali favourite’s. Rasogolla is always made by fresh cow milk chena. If we follow the technique then rasogolla making is not so tough. Normally rasogolla made by sugar syrup but in winter we get dates Jaggery syrup that is nalen gur. It has own aroma so no need to add any extra aroma. Syrup should be thin and at the time of boiling drop the chena ball.
Yield / Serves
200 gm chena
200 gm dates Jaggery
1 tsp refine flour
2 glass of water
Homemade chena from cow milk. Mash the chena with finger tips and palm. Chena should be smooth, add 1tsp refine flour to give a smooth binding. Otherwise rasogolla may break in syrup.
Boil the jaggery with water. Make the chena ball then drop one by one in boiling syrup.
Let boil for another10 minutes and see how the rasogolla are increasing in size.
Let cool and rest for half an hour. Can be kept in fridge for one week.
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