Fluffy Bangladeshi Roshogolla with Saffron Syrup
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.
Preparation
Get these tasks done before you start cooking.
Making the Paneer
- 1
Boil the milk
Boil the milk in a deep pan, stirring occasionally to prevent scorching.
- 2
Add lemon juice
Slowly add the lemon juice while stirring until the milk curdles completely.
- 3
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.
Tip: Adding ice cubes to the curdled milk helps to separate the whey quickly.
Preparing the Saffron Syrup
- 1
Dissolve sugar
Dissolve the sugar in the water in a heavy-bottomed pot over medium heat.
- 2
Infuse saffron
Add the saffron strands, stirring to blend. Allow it to simmer gently for about 10 minutes to infuse the flavors.
- 3
Add rose water
Mix in the rose water and keep warm.
How to Make Fluffy Bangladeshi Roshogolla with Saffron Syrup
Total time: 4 h · Yields 4 servings
- 1
Form the Roshogolla Balls
Knead the paneer into a smooth dough and divide it into small smooth balls the size of a walnut.
- 2
Cook the Balls
Gently slide the paneer balls into the simmering saffron syrup.
- 3
Simmer the Roshogollas
Cover and cook on low heat for 45 minutes, allowing them to expand and soak in the syrup.
Chef's Tips
Further reading
Frequently asked questions
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.
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