Ingredients:
Making the Chhena:
1. Milk(normal toned milk) : 1 and 1/2 litre
2. Curd : 1 cup
Boil the milk, switch off the gas. Mix the curd slowly, stir the milk. Chhena and water will be separated. Take the chenna in a clean cotton cloth, hang it for 45 minutes,let the water be escaped. Don't try to squeeze water from chhena, it will make the chenna hard. Use curd to get good amount of chhena with softness. Using lemon or vinegar will make the chhena sour in taste, hence using cold water to clear the sourness will make the chhena hard and subsequently poor quality of rosogolla. Now take the chhena on a flat plate and add the below ingredients:
3. Ghee : 1 tsp
4. Sugar : 1/2 tsp
5. Maida(all purpose flour) : 1 tbsp
Now mix the chhena slowly, for 5 minutes, don't press hard while mixing against the plate surface. Now add two pinch of baking powder and mix it for another 2 to 3 minutes. Make a soft dough. Now make small balls for rosogolla carefully, so that no cracks are developed on surface.
Making the sugar syrup:
6. Sugar : 1 and 1/2 cup
7. Water : 5 cups as above.
Let the sugar be boiled for 3 to 4 minutes with high flame. Now make the flame low, drop the rosogolla balls slowly in sugar syrup in one go. Now cover it and boil it for 15 minutes with high flame and don't open it in between. After 15 minutes open the cover, move the balls lightly and again cover it and boil it for 20 minutes with medium flame. You will notice that colour of rosogolla bit changed to light brownish. Also you can check the readiness of rOsogolla by dropping one in a glass of water, it is ready if sinks. Turn off the gas, with covered, wait for 2 to 3 hours and ROSOGOLLA is ready to serve.