Sanjeev Kapoor

Rosogulla

Bengali-style chenna balls steeped in sugar syrup

Preparation info
  • Makes

    16

    • Difficulty

      Medium

Appears in
top 1000How to Cook Indian
How to Cook Indian

By Sanjeev Kapoor

Published 2011

  • About

This masterpiece of sweets is the basis for many other Bengali desserts. People are often hesitant to make these at home, thinking that there is some secret to making them well. The secret is practice!

Ingredients

For the chenna

  • 5 cups (1 liter) whole milk
  • 1½ tablespoons distilled

Method

  1. Make the chenna: Place a nonstick saucepan over high heat and add the milk. When it comes to a boil, lower the heat to low, add the vinegar, and stir until the liquid whey separates from the solid curds.
  2. Line a strainer with a double layer of cheesecloth and pour in the whey and curds; drain, then gather the curds up in the cloth and dip the chenna,