Bengali Rosogolla

rosogolla

Ingredients:

• Whole milk: 1 litre
• lemon: 2
• water: 6 cups
• sugar: 2 cups

Procedure:

1) In a heavy bottom pan boil milk, stirring occasionally, making sure

    not to burn milk.As the milk starts boiling, add the lemon juice gradually

    and stir the milk gently.Lower the heat. Almost in  seconds you will see the

    milk curdle and clumps of white milk solids forming.When you see the

    greenish water separating ,take it off from heat. Let it sit for 4-5 minutes.

2) Now drain the chana using a strainer line with cheesecloth or muslin cloth.

    Next lightly rinse the chhana with water to remove the lemony taste and let

    it drain.squeeze out  the remaining water from the chana.  It is very
    important that the chhana is drained of all excess water.  To take out the

    excess water squeeze the cloth, or press the wrapped chana under a heavy

    pan for about one hour.

3) Once the chana is drained, place on a dry, clean surface and knead the

    chhana for 30-35 minutes until the chhana is  almost rolls into smooth soft

    dough .Knead the chana with the heel of your palm .The chhana will look
    like a smooth  dough and your palm will be little greasy from the fat of the
    chhana. 

4)Take small portion of it and roll into small balls between your palm. The

    balls should be smooth and firm. To make the balls thus, first apply a little

    pressure between your palm and then let go, rolling the ball very lightly by

    a circular motion of your palms. Approximately 12-14 balls will be made

    from this measure.

5) In a heavy bottom pan make a syrup adding 6 cups of water and 2 cups

    of sugar. Keep it at medium high heat and bring to boil. Add 2-3 crushed

    cardamom.

6) Add all raw chana balls to the boiling syrup .Cover the pan with lid.Cook

    in high heat for first 4-5 minutes.then  cook for another 20-25 minutes in

    medium heat. Now turn off heat and wait for 10-15 minutes.

   Your rosogolla is ready. You can seve hot or chilled.