Chocolate Roshogolla

Name: Chocolate Roshogolla
Total time: 3600 s
Yield: 4 to 5 person
Cuisine: Indian
Ingredients: 1 litre milk (any type); 2-3 tbsp vinegar mixed in half cup warm water; Half tsp maida; 1 tsp cocoa powder (during kneading); 1 tsp chocolate syrup (during kneading); 1 cup Sugar; 4 cups water; 1 tsp chocolate essence; 2 tbsp chocolate syrup (added to syrup); 2 tsp cocoa powder (added to syrup)

Sudeshna Rajib Das @cook_85882015

New Delhi

Bored of regular roshogolla, let's try something different this time...

Sudeshna Rajib Das @cook_85882015

New Delhi

Bored of regular roshogolla, let's try something different this time...

Saved

Ingredients

1 hour approx

4 to 5 person

1 litremilk (any type)
2-3 tbspvinegar mixed in half cup warm water
Half tsp maida
1 tspcocoa powder (during kneading)
1 tspchocolate syrup (during kneading)
1 cupSugar
4 cupswater
1 tspchocolate essence
2 tbspchocolate syrup (added to syrup)
2 tspcocoa powder (added to syrup)

Saved

Steps

1 hour approx

1

First, let the milk come to a boil. Then switch off the flame and add vinegar to it. Mix it well. Cover it and keep it aside for about 10 to 15 mins.
2

After 15 mins you will notice that the milk has started curdling. Drain the milk over a Muslim or a cloth. Now wash the chena properly with fresh water once so that the sourness of the vinegar in the chena gets removed. Now tie the chena and hang the cloth with the help of a clip. Let it hang for about 10 mins.
3

After 10mins., remove the chena on a big plate. Now crumble it and start kneading, add half tsp maida to it and start kneading it very gently with your palms. In between add cocoa powder & chocolate syrup in it & start kneading it again. Knead it gently for about 5 to 7 mins; until the chena becomes soft and smooth.
4

Now make crack-free balls out of it. With 1 liter of milk, 8 to 9 roshogollas would be made. So you need to make 8 to 9 smooth balls out of it.
5

Heat a large vessel. Add sugar to it. Then add water & give a stir. Then add chocolate essence & mix it once. Now let it cook until the sugar gets melted completely & water starts boiling. Till the sugar gets melted, take a small bowl, add chocolate syrup and cocoa powder & mix it. When the sugar syrup starts boiling, add this mixture into the syrup & mix it well.
6

Then add the chena balls into it one by one. Keep the flame medium, cover the vessel and let them boil for about 15 mins.
7

Now open the vessel, slowly lift the vessel & roll it in a circular motion or you can flip the balls very gently once so that it gets cooked properly from all sides.
8

Now again cover it and cook it on low to medium flame for 10 mins more. Your chocolate roshogollas are ready now. Leave it as it is in the same vessel till it gets cool down completely. Then keep it in a refrigerator for an hour or two and serve it chilled or hot., the way you prefer to have it.