Ingredients

• 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.