Rossogolla

Method

1. Heat the milk and bring to boil.
2. Cool the milk for a couple of hours. Remove the cream layer.
3. Reheat the milk and bring to a boil.
4. Add the citric acid dissolved in some water.
5. Stir slowly till the milk is fully curdled.
6. Keep as it is for 5 minutes.
7. Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
8. Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
9. Press out the excess water and remove in a wide plate.
10. Gently knead into a soft dough by passing between fingers.
11. Make twelve equal sized balls of the dough.
12. Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
13. Take off from heat and cool them to room temperature.
14. Add essence and chill for at least 4 to 5 hours.

Courtesy : lohanaonline.com