Roshgolla
By: Tavana Sibgatullah
Published: Sunday, November 7, 2010 - 10:16am

Ingredients




1/2 liter Milk
2 teaspoons Refined flour (maida)
1/4 teaspoon Citric acid dissolved in ½  cup water' or
3 tablespoons Lemon juice
1 cup Sugar
1 cup Water
3 drops Rose essence Or
1/4 teaspoon Cardamom powder

Preparation

1 Heat milk in a pan and bring it to boil. Remove from heat. 2 Add citric acid or lemon juice. 3 Stir slowly and gently until white curd forms on the surface and separates from whey. 4 On straining this milk, the curd that is obtained is called "chhana". Wash chhana well under cold running water and twist the cloth that was used for straining to extract water. 5 Knead chhana to make a smooth dough. Add flour and knead again. 6 Make small balls of equal size (6-7) of the dough and keep aside. 7 Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil. 8 Add chhana balls to the syrup and cook for 15 minutes with lid partially covered. Chhana dumplings will puff up. 9 On cooling, add rose essence. 10 Refrigerate and serve chilled.

About


Roshgolla is a very popular Bengali Sweet dish in both India & Bangladesh.