Rosogolla : Indian Milk-Based Sweets

Discussion in 'Food and nutrition' started by [email protected], Dec 30, 2005.

  1. Rosogolla : Indian Milk-Based Sweets

    Sometimes the people of India preserve their fresh milk by making it
    into a fresh cheese called Paneer.

    They also preserve their milk by concentrating it over heat and mixing
    it with creams (called Khoa) and sweets (called Chenna).

    Indian Guest Chef Roshan Kumar shares his recipe with us..."Rosogolla
    is a very popular sweet from the Indian state of Bengal, which is
    especially known for its sweets.
    I loved it as a kid and still eat them like a glutton - :) even now,
    though I'm not very old, just 24..... Here's the recipe.....Cheers"

    Rosogolla Indian Sweets

    US 4 cups, Australia 1 and 3/4 pints, (1 liter) milk
    1/2 teaspoon citric acid
    US 1 1/2 cups, Australia 10.5 dry ounces, (330 gr) sugar
    US 4 cups, Australia 1 and 3/4 pints, (1 liter) water
    2-3 drops rose essence

    Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the
    cream layer. Reheat the milk and bring to a boil. Add the citric acid dissolved in
    some water. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes.
    Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil. Strain the
    milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
    Press out the excess water and remove in a wide plate. Gently knead into a soft
    dough by passing between fingers. Make twelve equal sized balls of the dough. Let
    them into the boiling sugar-water. Cover with a perforated lid. Boil for 13 to 15
    minutes. Take off from heat and cool them to room temperature. Add rose essence and
    chill for at least 4 to 5 hours. Enjoy this "finger-licking" dessert!
    Skinny Cooks' Home-Recipes : Eurasian Cooking, Food and Tips!

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