How to make Rosogolla - Both Bengal and Orissa lay claim to creating this masterpiece. With this never-fail recipe you too can create a work of art – or many works of art, based on this pristine, succulent sphere.

This recipe is from the book Mithai.

Main Ingredients : Chenna (छैना), Milk (दूध)

Cuisine : Bengali

Course : Mithais

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Rosogolla

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Rosogolla checkout Chennar Payesh. You can also find more Mithais recipes like Kaju Katli, Dal Gujiya, Kala Jamun, Kesar Pista Roll.