Rosgolla

By: Shrima ON July 23rd, 2012

Rosogolla

Ingredients:

  1. Milk – 1/2 litre
  2. Refined flour (maida) – 2 tsp
  3. Citric acid dissolved in water or lemon juice – 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
  4. Sugar- 1 cup
  5. Water- 1 cup
  6. Rose essence or cardamom powder – 2-3 drops or 1/4 tsp

Method:

  • Heat milk in a pan and bring it to boil. Remove from heat.
  • Add citric acid or lemon juice.
  • Stir slowly and gently until white curd forms on the surface and separates from whey.
  • On straining this milk, the curd that is obtained is called “chenna”. Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
  • Knead chenna to make a smooth dough. Add flour and knead again.
  • Make small balls of equal size (6-7) of the dough and keep aside.
  • Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
  • Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
  • On cooling, add rose essence.
  • Refrigerate and serve chilled.