Rossogolla

By Chaheti Tiwari

Mar, 22nd

574

Servings

6 persons

Cook Time

30 minutes

Ingredients

3 - 5

Ingredients

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

Instructions

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

Notes/Tips

Serves: 6 helpings Time required: 1/2 hour.

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