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Mishti Aam Roshogolla

Mishti Aam Roshogolla is a delightful Bengali dessert that combines the traditional spongy roshogollas with the sweet, tropical flavor of mango. It's perfect for an indulgent evening treat or a festive celebration.

Difficulty
Difficulty
Medium
Prep Time
Prep Time
90 min
Cost
Cost
Medium
Calories
250
Protein
10g
Sugar
45g
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Mishti Aam Roshogolla

The Mishti Aam Roshogolla is a delightful Bengali sweet, enhancing the traditional Roshogolla with the rich, exotic flavor of Mango (Aam, in Bengali). Originating from West Bengal, Roshogolla itself is a famous, soft, and spongy dessert. This recipe takes a summery twist by incorporating mango, giving it a tantalizing taste and vibrant color, perfect for mango lovers and festive occasions.

Ingredients

Preparation Steps

  1. Paneer Preparation: Boil milk and add lemon juice to curdle it. Strain the paneer using a muslin cloth and rinse under cold water. Hang it to drain excess water for about 30 minutes.
  2. Once the water is drained, knead the paneer for 10 minutes to make it smooth without any lumps.
  3. Divide the kneaded paneer into small equal portions and shape them into smooth balls.

Cooking Process

  1. In a pan, mix 2 cups of sugar with 4 cups of water. Bring to a boil until the sugar dissolves completely.
  2. Add the cardamom pods and saffron strands to the sugar syrup for enhanced flavor.
  3. Carefully drop the paneer balls into the boiling sugar syrup. Cover and cook for 20 minutes. Link to cooking timer to ensure time precision.
  4. The paneer should double in size, indicating it is cooked.
  5. Remove from heat and let them cool in the syrup.
  6. Meanwhile, prepare the mango pulp by blending mangoes until smooth.
  7. Once cool, add the mango pulp to the syrup and gently mix.
  8. Chill the Mishti Aam Roshogolla in the refrigerator for 2 hours before serving.

How to Enjoy

Serve the chilled Mishti Aam Roshogolla in a bowl, garnished with chopped pistachios. The dessert's sweet and tangy mango flavors pair perfectly with its spongy texture, making it a delightful treat after meals. It's best enjoyed fresh and can be a splendid addition to any festive spread, embodying the sweet essence of Bengal with each bite.

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