Bangladeshi Chhana Roshogolla
Spongy chhana sweets cooked in light syrup with fine semolina. Makes about 18–20 pieces.
This Bangladeshi version starts with prepared chhana: knead it with semolina until smooth, shape crack-free balls, and cook them covered in light syrup. The pieces expand as they cook and are left to cool in the syrup before serving.
Method
- 01
Knead and shape the balls
Knead the chhana with the fine semolina until the mixture is smooth and soft. Divide it into small portions and shape smooth, crack-free balls; they will expand during cooking.
- 02
Make the syrup
Put the water and sugar in a heavy-bottomed pot. Heat over medium heat, stirring occasionally, until the sugar dissolves and bubbles just begin to form. Before adding the balls, let the syrup become hot but not vigorously boiling.
- 03
Cook the balls
Add the chhana balls to the syrup and cover the pot tightly. Cook over medium heat for 35 minutes without uncovering.
35 min - 04
Rest and cool
Remove the pot from the heat and leave the balls to rest and cool with the lid on for 20–25 minutes. Then transfer them with the syrup to a large bowl and let them cool completely before serving.
25 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.