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Rosogolla
Method
- To make chena (paneer) bring milk to a boil in a heavy-bottom pan.
- Bring it to a steam, let it cool down and bring the heat up again to boil.
- Add citric acid. Stir constantly.
- When milk curdles, remove pan from heat and leave covered for 15 minutes.
- Place a thin piece of cloth on the bowl.
- Pour curdled milk into muslin and strain.
- Gather up the corners and tie it up to hang it to let the water drain out.
- Squeeze out as much water as possible.
- Put some heavy wheight on it to drain excess liquid.
- Keep it over night or as long as possible.
- Place chena on a plain surface and knead it to make it as soft and smooth as possible (approximately for 5 minutes).
- Add flour and continue kneading till all grains disappear.
- Put sugar and water in wide mouth pan and place it on high heat. Stir till sugar melts.
- Start forming little balls with the chenna.
- When the syrup is boiled and sugar is melted, put each ball one at a time in the syrup. Leave some space for the rossogollas to swell.
- They will double in size.
- Keep the pan covered and in low for 45-50 minutes.
- Check the rossogolla.
- Taste one to make sure it is properly done.
- Switch off the gas. Serve it hot or at room temperature.
- Add a little rose essence if you like it.
- Garnish with almond slices.
Ingredients:
1 litre cow`s milk
1/2 tsp citric acid dissolved in 1/2 cup water
1 tsp maida flour
1 cup sugar
3 cups water
A few drops rose essence
A few slices almond
1 litre cow`s milk
1/2 tsp citric acid dissolved in 1/2 cup water
1 tsp maida flour
1 cup sugar
3 cups water
A few drops rose essence
A few slices almond
If you have a query about this recipe or would like to contribute one of your own submit it here with recipe title.
RECIPES BY REHANA KHAMBATY
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