Kolkata has been rightly called the cultural capital of India, but it is equally famous for its sweets. The Rosogolla, among these, is certainly an iconic representation of the city's food culture, and this soft, spongy, and syrupy invention has delighted many into trying it once when in Kolkata. 

A Sweet Creation

Rosogolla came into being in the 19th century when Nobin Chandra Das, a confectioner with an advanced approach in the city of Kolkata, invented this sweet. It became popular in many households and placed the city of Kolkata on the sweet map of the world. 

Ingredients: The Very Building Blocks of Rosogolla

Making an ideal Rosogolla needs a handful of common ingredients: 

Milk: Preferably from full-fat cows, it gives a very rich texture.

Lemon Juice or Vinegar: Curdles milk to separate cheese from whey.

Sugar: For making the sweet syrup in which the cheese balls are immersed.

Water: Mixed with sugar to make syrup.

Cardamom Pods: Optional; it will enhance the aroma of the syrup. 

Making Rosogolla: Stepwise Working

Curdling of Milk: Bring milk to a boil. When it is boiling, add lemon juice or vinegar. This should have caused it to curdle and to separate into cheese curds (known as chhena) and whey.

Whey Separation: Pour it through a muslin or cheesecloth for collecting the chhena. Washing under cold water removes any acidic residue, making sure the product is not sour.

Knead Chhena: Transfer the chhena to a clean surface and gently knead for 5-7 minutes until it is smooth and soft; it is essential to achieve the correct sponge-like texture.

Ball Making: Dividing the kneaded chhena into small equal portions, roll in between palms to make smooth balls without any cracks.

Sugar Syrup: Sugar and water (normally, in the ratio of 1:5) are put into a large vessel and boiled. At this point, one may add cardamom pods so that the syrup is aromatic.

Cooking Chhena Balls: Once the syrup starts boiling, gently drop in the chhena balls and cover the pot. Let it cook for 15-20 minutes. The balls swell and suck in syrup and double in size in the process. 

Cooling and Serving: Once cooked, turn off the flame but leave the Rosogollas in the hot syrup so that they can cool down. These can either be served warm or chilled, depending on your choice. 

Taste of Tradition 

Rosogolla is a testimony to the centuries of culinary traditions and art that call Kolkata home. Their soft texture and sweet flavor lift the palate and leave an impression already with the first taste on the minds of the locals and tourists. For those who wish to learn this iconic sweet-making art in detail, here's a visual aid for assistance: