Paan Rosogollas

Name: How to cook Paan Rosogollas - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 22 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Paan Rosogollas

#rakhi #cookpadindia #boxweek20 #mithai I love Rossogolla and I made it in Paan flavour.

Ingredient

Food ration :

22 servings

Cooking time :

20 minutes

1 litre

Full-cream milk (Cow milk preferred)

4 Tbsps

Cooking instructions

* Step 1

Boil the fresh milk and let it cool for about 10-15 minutes. In the meantime extract the lemon juice and mix with water. Then add to the milk one table spoon at a time till the milk curdles (I had to use the whole lemon juice and water mix)

* Step 2

Now strain it through a muslin cloth or a big cotton handkerchief. Press and drain out the excess whey water.

* Step 3

Then wash the chenna with about 2 cups water to get rid of the lemon flavor if any. Again press's with hand and remove excess water, form a potli and hang for at least 1 hour -2 hours to drip off the excess water.

* Step 4

Prepare ingredients for sugar syrup, in a pot add water, sugar and strain and add the paan paste too, you can throw in few leaves also which you can take it out before putting the Chenna balls.

* Step 5

Once the chenna is ready put it on a big steel plate - big enough to comfortably knead the chenna into a smooth dough or on a clean kitchen counter table. Use the heel of your palm to knead the chenna.

* Step 6

Knead for almost 10 minutes and then add few drops of green food color either gel or powder and knead again, mixing the color evenly. Add the food color little at a time till you get the desired color and knead for 5 minutes.

* Step 7

Once the chenna dough is ready, put on the flame and start cooking the sugar syrup while you make the chenna balls (so that by the time you finish making the chenna balls, your sugar syrup will start boiling and you don't have to wait). Crush open the two green cardamom and it.

* Step 8

Before you put the chenna balls in the boiling sugar syrup take out the paan leaves (so that it doesn't disturb the rossogolla while boiling). Add in few drops of Paan flavour/ essence. Put the chenna balls one by one (so that there is no drop in the sugar syrup temperature), cover and cook for 20 minutes, it will double in size. Once it's done, let the rossogolla come to room temperature. Serve it warm or chilled.