Rasgulla (Rossogolla)

Rasgulla (Rossogolla)

Serves 6

Ingredients:
1 liter milk
1/2 teaspoon citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Directions:
1. Bring the milk to a boil. Cool a couple of hours and remove the cream layer.
2. Reheat the milk to boiling. Add the citric acid dissolved in a little water and stir slowly until the milk is fully curdled. Let stand 5 minutes.
3. Meanwhile, bring the sugar and water to a boil in a wide saucepan.
4. Strain the curdled milk through muslin. Rinse the chenna in the cloth under cold running water, press out the excess water and turn onto a wide plate.
5. Knead gently into a soft dough by passing it between your fingers. Make twelve equal balls.
6. Slide into the boiling syrup, cover with a perforated lid and boil 13 to 15 minutes.
7. Remove from the heat and cool to room temperature. Add the rose essence and chill at least 4 to 5 hours.