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!

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