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Rossogolla in Rose flavour
Rossogolla in Rose flavour

Before you jump to Rossogolla in Rose flavour recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to rossogolla in rose flavour recipe. You can cook rossogolla in rose flavour using 15 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Rossogolla in Rose flavour:
  1. Use For Chenna-
  2. Get 1 litre cow milk
  3. Prepare 4 tbsps lemon juice
  4. Use 6 tbsps water
  5. Use For the dough once chenna is ready after hanging
  6. Get As required Chenna
  7. You need as required Edible Pink food color- gel or powder
  8. Get For syrup
  9. Provide 1&1/4 cup sugar
  10. Provide as required Rose essence/ flavour (or rose water)
  11. Use 1 handful dried rose petal
  12. Get 1 tea filter bag / muslin cloth & thread
  13. You need 2 green cardamom
  14. Take For Garnishing
  15. Use As required Fresh rose petals or dried rose petals (optional)
Steps to make Rossogolla in Rose flavour:
  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)
  2. Now strain it through a muslin cloth or a big cotton handkerchief. Press and drain out the excess whey water.
  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.
  4. Prepare ingredients for sugar syrup, in a pot add water, sugar and edible dry rose petals.
  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).
  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.
  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.
  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).
  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.
  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!!!
  11. Note :* I have used the sugar just enough to sweeten it because we don't like too sweet, you can add 1/4 cup more if you love it to be more sweeter.

As for the elderly , eating sweets is a big no, especially if they are diabetic. THE UNUSUAL FLAVOURS Swati makes sure that whoever tastes her rosogollas does not stop at eating one or two. There's Kairi Rosogolla, Cappucino flavoured, Strawberry, Blackcurrant, Mangosteen, Gundi Paan shot Rosogolla, Green Apple, Thai flavoured, Elaichi or saunf And some fruity rosogollas such as Organic Rose, Watermelon, Blueberry, Alphonso and Litchi. Preparation of Rossogolla in the laboratory For making chhana, cow milk was collected from Bangladesh Agricultural University (BAU) Dairy Farm. Flavour may differ with source of milk.

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