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Kheer-flavored rosogollas, coated in khoa

Kheer kadam, khoa-coated rasgullas

Desserts

A Bengali delicacy: small, soft rosogollas (a type of sweet dumpling) made with khoa (a type of thickened milk), coated in a powdered sugar glaze, and rol…

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Recipe from Gobindo Sarkar, adapted by Recette de cuisine · · updated on

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Rosogollas are a traditional Bengali dessert. These small, soft balls are coated in a layer of sweetened, whipped cream, creating a delicious contrast between the sweetness and the texture.

Ingredients and directions

  • Prep time30 min
  • Cook time—
  • Resting30 min
  • Total1 hr
  • DifficultyEasy
  • Cooking methodno cooking required
  • Vegetarian
  • Gluten-free

Ingredients

12 people
  • $0.11
  • $2.24

Directions

  1. Gently press the rosogollas to remove any excess syrup. ≈ 3 min
  2. Work the khoa by hand until it is smooth, then add the powdered sugar to create a soft dough. ≈ 3 min
  3. Share it in as many portions as there are rosogollas. ≈ 3 min
  4. Flatten a portion of the dough in the palm of your hand, place a rosogolla in the center, and completely enclose it, forming a ball. ≈ 10 min
  5. Roll the balls in poppy seeds or finely ground khoa. ≈ 10 min
  6. Allow them to sit at room temperature or in the refrigerator for a while before serving.

Equipment

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Before you start

Ingredients

  • 10 to 12 small rosogollas (store-bought or homemade)
  • 2 cups of khoa (mawa)
  • 2 tablespoons of powdered sugar
  • 1/2 cup of ground, dry pumpkin or khoa seeds (for coating)

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