Roshogolla

Ingredients:

·       

•  Full cream milk - l litre
• Yogurt - 1/2 litre
• Semolina  - 1 tsp
• Sugar - 2 cups
• Water - 4 cups

Method:

1. Heat the milk. When it start to boil, add the yougurt and stir occasionally

2. When the Chenna and " whey water " clearly separates, turn off the flame

3. Wash the chenna with cool water. It prevents the chenna to become hard and helps for soft texture

4. Drain off water and leave the chenna for at least 2 hrs.

5. Mash the chenna and when it become very smooth (no grains) then add semolina and mash it some more.

6. Divided the channa into 25 small equal portion and roll each portion into small balls.

7. Now in a pan add the sugar and water. Boil it for 5 mins

8. Transfer balls into boiling syrup and cover with a tight fitting lid and let cooked till puffed up (about 20 mints)

9. Turn off the heat and allow to stand for 10-15 min

10. Remove gently into a bowl, refrigerate and serve chilled