Sabita’s Rossogolla (Syrup Balls)


1 gallon milk
Sugar, to taste
Vinegar/lime juice/citric acid
Maida/ All-purpose flour
Suji/ Semolina


Boil the milk, and add enough vinegar or lime juice or citric acid, to curdle it. Once, the separation occurs, remove from heat, and pass it through a cheese cloth, letting the whey flow through. Pour cold water over the milk solid to cool it off quickly. After draining all the water, put some weight on it, squeezing out any remaining water and forming a good solid shape. (This will take 2-3 hours.) This is known as Paneer. It is basically cheese.

With this paneer, you can make paneer sabjis or Rossogolla. Put the paneer in a large bowl and knead it so that it becomes soft (or you can use your food processor). Then add a 2:1 ratio of maida to suji, to bind the paneer. I do 1 teaspoon of maida (all-purpose flour) and a half teaspoon of suji (semolina flour).

Sera/sugar syrup: Put water to boil in a big pot, with a lid. As soon as the water boils, add sugar to your sweet tolerance. I just go by tasting it. Once that is being done, you can start making the balls. I normally make 32 rossogolla (syrup balls) from a gallon, but you can make more or less, depending upon the size you want. Once the sera is in a rolling boil, add a batch of gollas, cover, and boil for 10 minutes. Remove the rossogolla to a bowl, and cool it down immediately. I usually put cold water in a separate bowl, and put the bowl of rossogollas in it. Repeat the boil process till you are done with all the gollas. The sera can become concentrated, so you can add little water in between the boils. Cool the gollas and then enjoy!


Notes and Instructions

Rosso means juice or syrup. Golla means ball.

Recipe and photo credit: Georgia Reader and Sabita Rakshit