other

Cheese balls in syrup

Rasgulla

30 g1 rasgulla (about 30 g)

Bengali rasgulla typically 25–35 g each; use 30 g.

Nothing ready-made matches rosogolla’s spongy, syrup-soaked texture; chhena is the closest if you can simmer it.

• 
  Cottage cheese

  Shape small balls and simmer in sugar syrup until spongy; use the same weight, but it takes time and is denser.

• 
  Paneer

  Cut into cubes and soak in warm sugar syrup; use the same weight — firmer and not spongy.

Rasgulle ki Subzi

Rosogolla Curry