Rosagolla

Total Time: 5 hrs 20 mins Cook Time: 5 hrs 20 mins

Ingredients

• Servings: 1
• 1 liter milk
• 1/2 teaspoon citric acid
• 1 1/2 cups sugar
• 4 cups water
• 2 -3 drops rose essence

Recipe

• 1 heat the milk and bring to boil.
• 2 cool the milk for a couple of hours.
• 3 remove the cream layer.
• 4 reheat the milk and bring to a boil.
• 5 add the citric acid dissolved in some water.
• 6 stir slowly till the milk is fully curdled.
• 7 keep as it is for 5 minutes.
• 8 meanwhile heat the sugar and water in a wide sauce pan.
• 9 bring to a boil.
• 10 strain the milk through a muslin cloth.
• 11 wash the chenna in the cloth under cold running water.
• 12 press out the excess water and remove in a wide plate.
• 13 gently knead into a soft dough by passing between fingers.
• 14 make twelve equal sized balls of the dough.
• 15 let them into the boiling water.
• 16 cover with a perforated lid.
• 17 boil for 13-15 minutes .
• 18 take off from heat and cool them to room temperature.
• 19 add essence and chill for at least 4-5 hours .
• 20 serves: 6 helpings time required: 1/2 hour.