Authentic recipe for Indian dessert balls so you will not only enjoy the delicious sweet taste of rasgulla or rosogolla, but also learn how to make homemade cottage cheese.
Makes 12 rosogolla balls in 1 day, originally posted by Guest Chef Roshan Kumar, 27th December 2005 (Sweets / Milk-based / Asian (India) / Gas or electric stove/ 1 day of work). Roshan Kumar is a young and very enthusiastic chef from India. He used to run his own web-site "Indian Food Kitchen" with his collection of Indian recipes, for all those who love Indian cuisine.
Sometimes the people of India preserve their fresh milk by making it into a fresh cheese called Paneer.
They also preserve their milk by concentrating it over heat and mixing it with creams (called Khoa) and sweets (called Chenna).
Roshan Kumar says : "Rosogolla is a very popular sweet from the Indian state of Bengal, which is especially known for its sweets. I loved it as a kid and still eat them like a glutton – 🙂 even now, though I’m not very old, just 24…..
Here’s the recipe…..Cheers"
Ingredients for Indian dessert balls
- US 4 cups, Australia 1 and 3/4 pints, (1 liter) milk
- 1/2 teaspoon citric acid
- US 1 1/2 cups, Australia 10.5 dry ounces, (330 gr) sugar
- US 4 cups, Australia 1 and 3/4 pints, (1 liter) water
- 2-3 drops rose essence
Easy rasgulla recipe
- Heat the milk and bring to boil.
- Cool the milk for a couple of hours.
- Remove the cream layer.
- Reheat the milk and bring to a boil.
- Add the citric acid dissolved in some water. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes.
- Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
- Strain the curdled milk through a muslin cloth. Wash the chenna in the cloth under cold running water. Press out the excess water and remove in a wide plate.
- Gently knead into a soft dough by passing between fingers.
- Make twelve equal sized balls of the dough.
- Let them into the boiling sugar-water. Cover with a perforated lid. Boil for 13 to 15 minutes.
- Take off from heat and cool them to room temperature.
- Add rose essence and chill for at least 4 to 5 hours.
- Enjoy your "finger-licking" Indian sweet rasgulla balls dessert!