How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 5 days.

Can I make this ahead?

Yes, roshogollas taste even better after soaking overnight in the syrup.

What can I use if I don't have saffron?

Substitute saffron with cardamom powder for a different but delicious flavor.

Can I use store-bought paneer?

Fresh homemade paneer is preferred for the best texture and taste.

Can I freeze roshogolla?

It's not recommended as freezing may alter the soft texture.

Fluffy Bangladeshi Roshogolla with Saffron Syrup

Name: Fluffy Bangladeshi Roshogolla with Saffron Syrup
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12 pieces
Cuisine: Dessert
Ingredients: Full-fat milk; Lemon juice; Water; Sugar; Water; Saffron strands; Rose water; Slivered pistachios

A classic sweet treat from Bangladesh made with soft and spongy cheese balls.

Delight in these pillowy roshogollas gently soaked in fragrant saffron syrup—a beloved Bengali dessert that is perfect for celebrations or a sweet ending to any meal.

3 h
12 pieces
Intermediate

Ingredients

For the Paneer (Chhena)

Full-fat milk

1 liter

Lemon juice

2 tablespoons

Water

1 cup

For the Saffron Syrup

Sugar

1 cup

Water

3 cups

Saffron strands

A pinch

For Garnishing

Rose water

1 tablespoon

Slivered pistachios

A few

Preparation

Making the Paneer

Boil the milk

Boil the milk in a deep pan, stirring occasionally to prevent scorching.

Add lemon juice

Slowly add the lemon juice while stirring until the milk curdles completely.

Strain and rinse

Strain the curdled milk through a muslin cloth, rinse with cold water, and press to remove excess liquid. Set aside for 30 minutes.

Adding ice cubes to the curdled milk helps to separate the whey quickly.

Preparing the Saffron Syrup

Dissolve sugar

Dissolve the sugar in the water in a heavy-bottomed pot over medium heat.

Infuse saffron

Add the saffron strands, stirring to blend. Allow it to simmer gently for about 10 minutes to infuse the flavors.

Add rose water

Mix in the rose water and keep warm.

Cooking Process

Form the Roshogolla Balls

Knead the paneer into a smooth dough and divide it into small smooth balls the size of a walnut.

Kneading and forming takes about 15 minutes.

Cook the Balls

Gently slide the paneer balls into the simmering saffron syrup.

Simmer the Roshogollas

Cover and cook on low heat for 45 minutes, allowing them to expand and soak in the syrup.

Simmer for 45 minutes on low heat.

Plating & Serving