Rossogolla

Rossogolla

Rossogolla
Rossogolla

Serves: 6 helpings

Time required: 1/2 hour.

Ingredients:

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

Method:

  1. Heat the milk and bring to boil.
  2. Cool the milk for a couple of hours. Remove the cream layer. Reheat the milk and bring to a boil.
  3. Add the citric acid dissolved in some water. Stir slowly till the milk is fully curdled.
  4. Keep as it is for 5 minutes.
  5. Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
  6. 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.
  7. Gently knead into a soft dough by passing between fingers. Make twelve equal sized balls of the dough.
  8. 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.
  9. Add essence and chill for at least 4 to 5 hours.