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