- Firstly in a cup add water and vinegar, mix it and keep the solution aside. Now in a vessel heat the milk until it comes to a boil. Now slowly and gradually add the vinegar solution into it. The milk will now start curdling. After the milk gets curdled completely, strain the chena over a strainer and pour a glass of cold water over the chena so that the tanginess of the vinegar from the milk goes off completely..
- Now put this chena over a muslin cloth and gently press the chena so that the excess water gets removed from it. Now put the chena over a plate. Break it then add cornflour to it.
- Now start kneeding the chena well with the help of your wrist, as shown in the image.
- Then add a drop of pink food colour and start kneeding it again. Knead the chena well for approximately for around 7 minutes until it becomes a soft and lumpy (dough-forming texture).
- Now we will start making sugar syrup. For that, add a cup of sugar and 3 cups of water in a pan. Then add rose essence and rose syrup to it. Mix everything well and wait until the sugar syrup starts boiling.
- Until it comes to a boiling point, we will divide the dough in equal proportions and start making balls out of it as shown below.
- Now once the syrup starts boiling, one by one and gently drop the balls in it. Remember to keep the flame high while dropping down the balls or else it won't get puffed up.
- Now cover the pan and cook it on medium to high flame for about 7 minutes. Then after 7 mins, remove the lid and gently turn the rashogollas so that it gets cooked properly from all the sides. Again cover the pan and cook for 7 mins more on medium flame.
- Then switch off the flame. Let it come to the room temperature then sprinkle few dried or fresh rose petals over it and enjoy.
- For better taste consume it the next day after refrigerating.
