Bengali Rasogulla - Chene ka Rasgulla
Ingredients (for 5-6 servings)
l Full Cream Milk 1 litre
l Water 4 cup
l Citric acid 1/2tsp (dissolved in 2 tbsp water)
l Sugar 2 cup
l Few drops of rose essence
Method
l Take a heavy bottom pan, put milk in it and boil it. When the milk gets boil add dissolved citric acid in the milk.
l Stir it slowly until the milk gets curdled. Keep it for about 5-10 minutes.
l Now boil water with 2cup sugar till sugar dissolved.
l Now strain the milk through cloth and and remove all water.
l Wash the chenna in the cold running water.
l Press out the excess water from the chenna and keep it on a plate.
l Knead the chenna with fingers to make soft dough.
l Make 12-15 balls of the dough of equal size.
l Put these balls of dough into the boiling water with sugar. Cover the lid and boil it for 15 -20 minutes.
l Remove from the heat and cool them to room temperature. Add rose essence and then keep them in the fridge for 4 to 5 hours to chill.
Serve chilled Rasogulla
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