Bong’s obsession with Rosogolla is a well known fact. Bongs and Rosogolla are inseparable and indivisible. Available in copious varieties and countless variations, this white spongy splendor represents Bengali culture and with its omnipresence in all occasions and festivals is a symbol of true Bangaliyana.
The kind of experimentation that has been done with Rosogolla has perhaps not been done with any other Indian sweet. Baked Rosogolla, Rasmalai, Gurer Rosogolla and Rosogolla’r Payesh are amongst the few of hundreds of different arrays of this sweet available in the market.

Recently in a get-together, I savored a variation of Rosogolla which was entirely different from the other varieties of this sweet. It was so unique in taste and so distinct in its presentation that it immediately clicked my imagination. I neither solicited the recipe from anyone nor searched for the same on the net. I just followed the impulse given by my taste buds and reproduced this unique recipe in my kitchen


Cuisine: Indian

Difficulty level: Easy

Preparation time: 15 min


  • Rosogolla- -> 4 no’s
  • Curd -> 1 Cup
  • Imil(tamarind) Chutney -> 2-3 tbsp.
  • Sev (Aloo bhujiya) -> to sprinkle.
  • Chat masala and black salt -> to taste 
  • Roasted Cumin Powder -> 1 tsp


1. Beat curd with very little black salt and chat masala.
2. Squeeze out syrup from Rosogolla lightly. Pour ½ cup of curd on it. Keep in the fridge.
3. Before serving pour the rest of the curd. Put some imli(tamarind) chutney.

4. Sprinkle roasted cumin powder
5. Sprinkle bhujiya and serve.

Actually there is no recipe for this dish. It’s just “ensemble and serve”, unless of course the Rosogollas are made at home. The Rosogollas should be absolutely fresh to absorb the curd. The sour tang of curd, mixed with the sweetness of Rosogolla gives a perfect taste of ‘chat’. Look wise it resembles ‘dahi vada’. In fact at first sight it is difficult to make out whether it is Rosogolla or dahi vada. The mystery unveils when one digs the spoon into it. Imagination at its highest and experimentation at its best…. that defines this dish…Rosogolla served in dahi vada style. 

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