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Home Dish Rossogolla in Rose flavour

Rossogolla in Rose flavour

Name: How to cook Rossogolla in Rose flavour - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 22 rossogollas
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Rossogolla in Rose flavour

I love Rossogolla and today I made it in Rose / Gulab flavour with the help of dried rose petals and rose essence / flavour and gave it a pink colour to represent 🌹 ROSE and garnished it with more dried rose petals. I made it small, so out of 1 litre milk I could make 22 pieces . My son loved it ❣️ Apart from the cooking time of 20 minutes in sugar syrup , you need time to prepare chenna from the milk and hang it for at least an hour or two for the excess water to drip off, knead the chenna into a smooth dough for almost 15 minutes or so and 10-15 minutes to form balls and put the chenna balls one by one so that the temperature of the syrup doesn't drop...count the time of 20 minutes after the last ball is dropped in the sugar syrup.

Ingredient

Food ration :

22 rossogollas

Cooking time :

20 mins

1 litre

cow milk

4 tbsps

lemon juice

1 Cup

water

&1/4 cup sugar

1 handful

dried rose petal

tea filter bag / muslin cloth & thread

green cardamom

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 edible dry rose petals.

* Step 5

Put the rose petals in a disposable tea filter bag and make a potli by fastening with a thread or put it in a muslin/ cotton cloth and make a potli and put it in the pot along with the water and sugar (so that the flavour will infuse).

* Step 6

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 7

Knead for almost 10 minutes and then add few drops of pink 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 8

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). Add in two green cardamom pods also (optional).

* Step 9

Before you put the chenna balls in the boiling sugar syrup take out the rose potli, (so that it doesn't disturb the rossogolla while boiling, the syrup has got a pinkish hue due to the rose petals). Add in few drops of rose 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 add the rose potli back in the pot and let the rossogolla come to room temperature for an hour.

* Step 10

Put it in a serving bowl and garnish it with rose petals (optional) and serve it. I love rossogolla while it's still warm. You can serve it chilled also. Bon Appetit!!!