Rossogolla
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | litre | Milk |
| ½ | teaspoon | Citric acid |
| 1½ | cup | Sugar |
| 4 | cups | Water |
| 2 | drops | Rose essence; (2 to 3) |
Directions
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.
Serves: 6 helpings
Time required: ½ hour.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.