Rosagolla

Directions

1. 1
   Heat the milk and bring to boil.
2. 2
   Cool the milk for a couple of hours.
3. 3
   Remove the cream layer.
4. 4
   Reheat the milk and bring to a boil.
5. 5
   Add the citric acid dissolved in some water.
6. 6
   Stir slowly till the milk is fully curdled.
7. 7
   Keep as it is for 5 minutes.
8. 8
   Meanwhile heat the sugar and water in a wide sauce pan.
9. 9
   Bring to a boil.
10. 10
    Strain the milk through a muslin cloth.
11. 11
    Wash the chenna in the cloth under cold running water.
12. 12
    Press out the excess water and remove in a wide plate.
13. 13
    Gently knead into a soft dough by passing between fingers.
14. 14
    Make twelve equal sized balls of the dough.
15. 15
    Let them into the boiling water.
16. 16
    Cover with a perforated lid.
17. 17
    Boil for 13-15 minutes .
18. 18
    Take off from heat and cool them to room temperature.
19. 19
    Add essence and chill for at least 4-5 hours .
20. 20
    Serves: 6 helpings Time required: 1/2 hour.