Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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

How to Make 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 balls to the sugar syrup. Add essence and chill for at least 4 to 5 hours.