Rosogolla!

[julia Roberts]

Ingredients:

1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence
Method:

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 milk through a muslin cloth. Wash the paneer 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 water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.

Tips: while making the dough mix one spoon of rawa or maida with the paneer to get the spoungy effect.

[A D]

Thanks Julia,

Which milk should I use? Will try it.

Have you tried it with milk powder???

Sounds Yummy.

[julia Roberts]

Use KDD Full cream, no I never tried with milk powder.

[A D]

Julia,
Can we use lemon juice instead of citric acid. maybe a tablespon???

Addie

[julia Roberts]

ya very much, you can go ahead with that, but in case you are using lemon, take the small Indian lemons , not the local one, cause local ones have a strong aroma, which remains with the paneer.