Rossogolla Recipe
Ingredients
1. Milk (1litre)
2. water (4c)
3. citric acid (1/2tsp)
4. sugar (1 1/2c)
5. few drops of rose essence
Method of preparation:-
1. Take a pan, put 1 litre of milk in it and boil it. When the milk gets boil then take off the pan from heat and keep it for 2 hours to cool it. Now remove the layer of cream from the milk.
2. Again place the pan on heat and boil the milk. Add dissolved citric acid in the milk. Stir it slowly until the milk gets curdled. Keep it for about 5 minutes.
3. Take a wide sauce pan, boil water with sugar in it. Now take muslin cloth, strain the milk through it and wash the chenna in the cold running water. Press out the excess water from the chenna and place it on a wide plate. Knead it with fingers into soft dough.
4. Make 12 balls of the dough of equal size. Put these balls of dough into the boiling water with sugar. Cover with perforated lid and boil it for 12 to 15 minutes.
5. Take them off from the heat and cool them to room temperature. Add essence and then keep them for 4 to 5 hours to chill.
Number of servings – 6
Time required – 1/2hour
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