let's make Rossogolla
Ingredients:
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops of rose essence
Method:
Heat the milk and bring it to a boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring it to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep it as it is for 5 minutes.
Meanwhile, heat the sugar and water in a wide saucepan. 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 it on a wide plate.
Gently knead it into a soft dough by passing it between your fingers.
Make twelve equal-sized balls of dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take them 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: 1/2 hour.
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