Ingredients:
1 litre Milk
1/4 tsp Citric Acid
1 tsp Flour
1 Cup Sugar
Few Drops rose essence
Method:
Boil milk in a pan and allow it to cool and skim off all the fat from surface. Boil milk again and gradually add citric acid and stirr conisitently. After milk curdles, remove pan and leave it for 15 minutes. Place muslin over a bowl and pour curdled milk into muslin and strain. Gather up corners of muslins and tie about 5 cms above curds. hang the bag for about 1/4 hour and squeeze bag and take and place between two cutting boards. Place on top board about some weight for about one hour. Remove weight and unite bag and remove chenna.
Place chenna on a plain working surface and knead with the heel of the hand fro about few minutes. Add flour and continue kneading till the grains disappear and chenns becomes soft and creamy. Divide the mixture into twelve equal portions. Form each into small balls and roll each ball with slight pressure between palms till smooth and even.
Put sugar and water into cooker and place cooker on high heat. Bring to a boil, stirring constantly till sugar is dissolved. Carefully place chenna balls by one in syrup.
Close cooker and bring full pressure on high heat. Reduce heat and cook for five minutes.
Remove cooker from heat and allow to cool naturally.
Now open the cooker and stirr the essence and transfer rasogollas with syrup into serving bowl.
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