Roshogolla

Name: Roshogolla
Total time: 3600 s
Yield: as required
Cuisine: Indian
Ingredients: 1/2 litre milk; 1 1/2 tsp white vinegar; 1 tsp maida/All-purpose flour; 1/2 cup sugar; 2 cups water; 2 Elaichi/Cardamom (optional); pinch safforn strands for decoration (optional)

Sudeshna Rajib Das @cook_85882015

New Delhi

The name itself says it all. It's a traditional sweet dish of Bengali.

Sudeshna Rajib Das @cook_85882015

New Delhi

The name itself says it all. It's a traditional sweet dish of Bengali.

Saved

Ingredients

1 hour approx

as required

1/2 litremilk
1 1/2 tspwhite vinegar
1 tspmaida/All-purpose flour
1/2 cupsugar
2 cupswater
2Elaichi/Cardamom (optional)
pinchsafforn strands for decoration (optional)

Saved

Steps

1 hour approx

1

Firstly boil the milk. Then switch off the flame 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 cotton cloth. Now wash the chena properly with fresh water once so that the sourness of the chena gets removed. Now tie the chena and hang the cloth with the help of a clip. Let it hang for about 15 mins.
3

After 15 mins. remove the chena on a big plate. Now crumble it and start kneeding, add 1 tsp of maida to it and start smashing it very gently with your palms. Don't Knead it hard. Knead it gently for about 5 to 7 mins. until the chena becomes soft and smooth.
4

Heat a large vessel. Add sugar to it. Now add water to it. Add elaichis to it. Boil it till the sugar gets melted & water starts boiling.
5

Now make crack-free balls out of it. With half litre of milk, 6 roshogollas would be made. So you need to make 6 smooth balls out of it.
6

Now again heat the sugar syrup until it starts boiling. 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 the sides.
8

Now again cover it and cook it in low to medium flame for 10 mins more. Your 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.