Rosogolla
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| Ingredients |
- 1/2 kg Cottage cheese
- 10 grams Flour
- 10 grams Sugar
- 4 drops Rose essence
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- 10 grams Cardamom seeds
- 1 kg Sugar
- 1 1/2 litres Water
- 250 ml Hot water
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| Method |
Knead the cottage cheese (Chenna) into a pliable paste, adding the 4 drops essence of rose and flour. When the khoya leaves the sides of the dish, add sugar and knead lightly.
Divide khoya into 35 pieces. Insert a cardamom seed into the centre of each piece and roll in the palms to form balls.
Heat sugar with the water till it comes to a boil. Add the khoya balls to the syrup ensuring that they do not touch each other. Continue cooking for about 20 minutes adding some hot water from time to time to prevent the sugar syrup from becoming too thick. Remove from fire and cool. Transfer to bowl and serve with the syrup. Keeps for a couple of days in the refrigerator.
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Other Details |
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Serves: 8
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Time: 35 mins.
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State: West Bengal | Submitted by: System
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