Rossogolla Recipe

Rossogolla Recipe

Ingredients:

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

Method: How To make Rossogolla Recipe

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. Keep as it is for 5 minutes.
4. Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
5. 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
6. Gently knead into a soft dough by passing between fingers. Make twelve equal sized balls of the dough.
7. 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.
8. Add essence and chill for at least 4 to 5 hours.

Serves: 6 helpings

Time required: 1/2 hour.

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Ditulis Fergusooo — Minggu, 12 Februari 2017 — Add Comment — Asian, Indian, Rossogolla