Rossogolla, made of unripened cheese or cottage cheese (chenna) formed into balls and soaked in sugar syrup is the most famous sweet from Bengal and very popular all through India. It is also known as Rasgulla, Rasagolla and Roshogolla.
Serves: 6 helpings
Time required: 20 minutes
Ingredients for Rossogolla:
- 1 litre milk
- 1/2 tsp. citric acid
- 1 1/2 cups sugar
- 4 cups water
- 2-3 drops rose essence
Directions for making Rossogolla:
- 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.
- Enjoy your Rossogolla. Hope you love this Indian recipe.
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