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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
Method:
- 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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