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1 litre -
1/2 tsp - citric acid
1.5 cups -
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.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.