Rasgulla / Rossogolla

Preparation Time :
Cooking Time :
Servings :
INGREDIENTS
METHOD

Rasgulla / Rossogolla

Rasgulla / Rossogolla

Ingredients:
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.

Serves: 6 helpings
Time required: 1/2 hour.

About Mayur Saparia

I am Indian food Lover :) Enjoy Your stay at Indian Dhaba
This entry was posted in Sweets. Bookmark the permalink.

2 Responses to Rasgulla / Rossogolla

  1. ANUBHA VERMA says:

    if we heat the milk it doesnt turn into chenna…????
    how can we make it perfect…
    plss do rply.

  2. Anubha it should work. have u tried it?

    do check this thread also. i am sure it will help you.

    http://www.indiandhaba.com/2008/04/01/chenna/

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yeah .. we will be updating it soon ..

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Very cool site, but you must improve your template graphics.

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Good work, keep us posting, you are good writer.

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Your blog is very interesting. May i write article for you, could you

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