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