ROSGOLLA How to Prepare -Make -Cook ?
ROSGOLLA Recipe
Ingredients:
• Paneer made of 2 ½ litres of milk,
• 2 kilos sugar;
• 2 tblsps. Rava or semolina;
• ½ tbsp. Each of arrowroot and maida;
• ½ tsp. Baking powder,
• ½ tsp. Of the rose essence
• 1 tblsp. Seeds of big black cardamoms.
Method:
1. Put rava, arrowroot, maida and baking powder, into the paneer and
knead to a very smooth mixture, form it into round balls around the cardamom
seeds.
2. Blend sugar with 1 litre water.
3. Prepare a thin syrup, bring the syrup to a boil and put in 1 cup water.
4. Now put in the balls of paneer.
5. Pour ½ cup more water after blending with 1 tsp maida.
6. Boil over a brisk fire for 5 minutes, then pour in half cup water again.
7. Boil for 5 more minutes.
8. At the end of this time you will see the rosgollas are puffed up and
light and the syrup a little thick.
9. Now pour in 2 cups more water slowly and gently and remove from fire.
10. Cover and set aside whole night, sprinkle rose essence on top before
serving.
11. They last for 2 to 3 days in the fridge
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