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Rosogolla
Prep Time:
1 Hour
Cook Time:
2 Hours
Ready In:
30 Minutes
Ingredients:
½ Liter Milk
2 tsp. Flour (maida)
¼ tsp Lemon Juice
1 cup Sugar
1 cup Water
4-5 drops Rosewater Essence

Directions:
Heat milk in a pan and bring it to boil. Remove from heat.
Add lemon juice. Stir slowly and gently until white curd forms on the surface and separates from whey. On straining this milk, the curd that is obtained is called "chaana".
Wash chaana well under cold running water and twist the cloth that was used for straining to extract water.
Knead chaana to make smooth dough. Add flour and knead again.
Make small balls of equal size (6-7) of the dough and keep aside. Next make sugar syrup.
Mix sugar and water in a saucepan and bring it to boil.
Add chaana balls to the syrup and cook for 15 minutes with lid partially covered.
Chaana dumplings will puff up.
On cooling, add rose water essence.

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