Rosogolla

Name: Rosogolla
Total time: 3600 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 kg milk(toned); 2 tsp lemon juice; 1 tsp maida; 2 cup sugar; 4 cup water; strands Kesar; 5-6 Cardamom

Neha Verma @cook_26368020

#ilovecooking
Being bought up in kolkata...It's my favorite and feeling is surreal eating it

Neha Verma @cook_26368020

#ilovecooking
Being bought up in kolkata...It's my favorite and feeling is surreal eating it

Saved

Ingredients

1 hour

5-6 servings

1 kgmilk(toned)
2 tsplemon juice
1 tspmaida
Sugar syrup
2 cupsugar
4 cupwater
strandsKesar
5-6Cardamom

Saved

Steps

1 hour

1

Let's boil milk first..When the boil comes slowly add lemon juice and then the milk will start to cuddle.
2

When the milk has curdled nicley and it's become chhena...Strain it in muslim cloth and wash it thoroughly in running water.washing us important for the taste of lemon doesn't remain in chhena.
3

Hang the muslin cloth to drain off extra water.when ita cool down...Mash it with soft hands adding maida into it.
4

Make a dough and then small balls out if it.
5

On the other hand take a heavy bottom pan add sugar and water and let it boil...When boil comes add all the small balls and cover it fir 5 mins.
6

Check you will see that the balls has becomes double in size..Again leave it to boil for more 15mins..Add least also.
7

Whether it has done or not check by pouring one piece of rosogolla in glass of water. If it settles down then it's done if it's still floating it still needs few boils.
8

After 15 mins it's ready to eat.