Rossogolla

Rossogolla

 

Ingredients:

1. 1 litre milk
2. 1/2 tsp. citric acid
3. 1 1/2 cups sugar
4. 4 cups water
5. 2-3 drops rose essence

Procedure:

1. Heat the milk and bring to boil.
2. Cool the milk for a couple of hours.
3. Remove the cream layer.
4. Reheat the milk and bring to a boil.
5. Add the citric acid dissolved in some water.
6. Stir slowly till the milk is fully curdled.
7. Keep as it is for 5 minutes.
8. Meanwhile heat the sugar and water in a wide sauce pan.
9. Bring to a boil.
10. Strain the milk through a muslin cloth.
11. Wash the chenna in the cloth under cold running water.
12. Press out the excess water and remove in a wide plate.
13. Gently knead into a soft dough by passing between fingers.
14. Make twelve equal sized balls of the dough.
15. Let them into the boiling water.
16. Cover with a perforated lid. Boil for 13 to 15 minutes.
17. Take off from heat and cool them to room temperature.
18. Add essence and chill for at least 4 to 5 hours.