Rosogolla

Ingredients list for Rosogolla

• Chenna
• 10 cups (2 Cow's milk
• 8 teaspoons White vinegar
• 1 tablespoon Refined flour (maida)
• 1/2 teaspoon Cornflour
• Syrup
• 4 4/5 cups Sugar
• 2 tablespoons Milk

Method

1. To make chhena, boil milk in deep non stick pan over high heat. Set aside to cool down to 77 °C / 170° F.
2. Mix vinegar in 1¾ cups water and add to the hot milk. Stir lightly till the milk curdles. Add 3-4 cups water and a few ice cubes and stir.
3. Strain the chhena through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhena.
4. Transfer the chhena onto the worktop. Mix together ½ teaspoon refined flour and cornflour and add to the chhena and knead, pressing with the heel of your hand, till the mixture is smooth.
5. Divide into 25 portions of 10 grams each and roll into balls, taking care that there are no cracks.
6. Mix the remaining refined flour with ½ cup water and set aside.
7. To make syrup, cook sugar with 5 cups water, stirring continuously till all the sugar dissolves. Add milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle and discard. Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.
8. Pour 1 cup syrup into a deep and wide non-stick pan and add 4-5 cups water. When the syrup begins to boil add the chhena balls. Add half the flour mixture. The syrup will froth. Cook, gently agitating the syrup so that the balls do not stick to the bottom of the pan.
9. Slowly drizzle ½ cup water along the sides of the pan every 5 minutes so that the syrup does not thicken. Continue cooking for 15 minutes or till the chhena balls spring back when pressed. This is a sign that they are cooked.
10. Remove the balls with a slotted spoon and dip them in the remaining syrup. Chill for at least 2 hours so the rosogolla absorb the syrup. Serve.