Bengali Rosogolla with Chocolate Twist Recipe

Directions

Bring the milk to a boil, allowing it to bubble 2–3 times, then add lemon juice or vinegar to curdle it.

Stir gently for about 2 minutes, until the milk fully curdles and the whey separates.

Drain the curdled milk using a muslin cloth or fine sieve, then rinse the chhena under cold running water to eliminate any acidic taste. Transfer it to a plate. Knead the chhena using the palms of your hands, working it until it becomes a soft, smooth, and pliable dough.

Divide the dough into two portions. Add Cadbury Cocoa Powder to one portion.

Mix thoroughly until the cocoa is fully incorporated and the dough has an even chocolate color.

Take small portions of each dough and roll them into small balls, then combine them and roll again. This will create a two-toned effect on the rosogollas.

Prepare the syrup by boiling sugar and water along with cardamom pods in a pan.

Add the prepared chhena balls to the boiling syrup.

Cook until the rosogollas are double in size (about 7-8 minutes on low medium flame).

Remove from heat and let the rosogollas soak in the syrup. Once slightly cooled, garnish with silver varq (optional) and serve.