| Recipe Name:
Rossgulla |
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| Category:
Indian Regional |
Sub Category:
Bengali |
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| Prep Time |
Cook Time |
Serves |
| 25 mins |
60 mins |
8 |
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Ingredients: |
| Milk |
|
1 litre |
| Citric acid |
|
1/2 tsp. |
| Sugar |
|
1 cup |
| Water |
|
4 cups |
| Rose essence |
|
2-3 drops |
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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 above mixture 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 12 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.
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