Bengali Rasogulla　-  Chene ka Rasgulla

 

Ingredients (for 5-6 servings)

 

  1. Full Cream Milk 1litre
  2. Water 4 cup
  3. Citric acid 1/2 tsp (dissolved in 2 tbsp water)
  4. Sugar 2 cup
  5. Few drops of rose essence

 

Method

 

  1. Take a heavy bottom pan, put milk in it and boil it. When the milk gets boil add dissolved citric acid in the milk.
  2. Stir it slowly until the milk gets curdled. Keep it for about 5-10 minutes.
  3. Now boil water with 2 cup sugar till sugar dissolved.
  4. Now strain the milk through cloth and and remove all water.
  5. Wash the chenna in the cold running water.
  6. Press out the excess water from the chenna and keep it on a plate.
  7. Knead the chenna with fingers to make soft dough.
  8. Make 12-15 balls of the dough of equal size.
  9. Put these balls of dough into the boiling water with sugar. Cover the lid and boil it for 15 -20 minutes.
  10. Remove from the heat and cool them to room temperature. Add rose essence and then keep them in the fridge for 4 to 5 hours to chill.

 

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