(Bengali sweet)
Serve - 6 people
Serve - 6 people
INGREDIENTS :-
Cow`s milk : 1 litre
Citric acid ( dissolved in 1/2 cup water) : 1/4 tsp
Refined flour : 1 tsp
Sugar : 1 cup
Water : 3 cups
Rose essence : a few dropes
METHODS :-
1.How to make chenna (paneer) :- Bring milk to boil in a pan. allow to cool . skim off all fat from the surface. bring milk to boil again. Gradually add citric acid, stirring constantly. when milk curdles, remove pan from heat and leave covered for 15 minutes. place muslin over a bowl. pour curdled milk into muslin and strain. gather up corners of muslin and tie about 5 cms. above aurds hang this bag for about 15 minutes. gentaly squeeze bag, take down and place between two cutting boards. place on top board about 2 kgs. heavy object for about 1 hour. remove weight untie bag and remove chenna.
2. Place chenna on a plain working surface and kned with the heel of the hand for about 1/2 minute. Add flour and continue kneading till the grains disappears and chenna becomes soft and creamy. divide the mixture into 12 equal portions , from each into a bal 4 cms. in diameter. roll each ball with slight pressure between palms till smooth and even.
3. put sugar and water into cooker. place cooker on high heat bring to a boil, strring constantly till sugar is dissolved carefully place chenna balls one by one in syrup.
4. close cooker , bring to full pressure on high heat. reduce heat and cook for 7 minutes.
5. remove cooker from heat. allow to cool naturally.
6. open cooker, stir in essence. transfer rasogolla with syrup into a serving bowl. allow to cool and serve..
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