4 Comments

  1. Dahi ke Kebab - Cosmopolitan Currymania
    July 4, 2020 @ 5:47 am

    […] like eating it raw, apart from using it in Indian dishes like Restaurant-Style Paneer Curry or Roshogolla. Needless to say, the acid test for a good cow milk as per a Bengali would be how the Roshogollas […]

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  2. Nandini
    July 7, 2020 @ 8:43 pm

    How is your blog not popular yet?!?! Out of all the recipes I’ve seen nobody has been so able to mention everything in detail, amazing! I’m trying it tomorrow and I shall drop a comment on how it comes out.
    Very technical, appreciated.

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  3. Chanar Jilipi | Chanar Jilapi | Bengali Chenna Jalebi - Cosmopolitan Currymania
    July 23, 2020 @ 9:40 am

    […] The dough should feel little oily and very smooth. For making it oily, we add little ghee in the recipe. And for the smoothness, you have to knead the dough really well with the palm of your hand, just like we do in Rosogolla. […]

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