Rosogolla

Ingredients

Serves : 6 1 litre cow's milk 1/2 teaspoon citric acid dissolved in 1/2 cup water 1 teaspoon all purpose flour 1 cup sugar 3 cups water a few drops rose essence a few slices almond

Directions
Prep:2min Cook:50min Ready in:52min 1. To make chena (paneer) bring milk to a boil in a heavy-bottom pan. Bring it to a steam, let it cool down and bring the heat up again to boil. Add citric acid. Stir constantly. When milk curdles, remove pan from heat and leave covered for 15 minutes. 2. Place thin piece of cloth on the bowl. Pour curdled milk into muslin and strain. Gather up the corners and tie it up to hang it to let the water drain out. Squeeze out as much water as possible. Put some heavy weight on it to drain excess liquid. Keep it over night. 3. Place chena on a plain surface and knead it to make it as soft and smooth as possible (approximately for 5 minutes). Add flour and continue kneading till all grains disappear. 4. Put sugar and water in wide mouth pan and place it on high heat. Stir till sugar melts. 5. Start forming little balls with the chenna. When the syrup is boiled and sugar is melted, put each ball one at a time in the syrup. Leave some space for the rossogollas to swell. They will double in size.

6. Keep the pan covered and in low for 45-50 minutes. Check the rossogolla. Taste one to make sure it is properly done. Serve it hot or at room temperature. Add a little rose essence if you like it. Garnish with almond slices.

Gulab Jamun

Ingredients
Mawa (khoya) Method 1 1/2 cup Chenna 1/4 cup 1/4 Soda bicarbonate teaspoon 3 Refined flour (maida) tablespoons 1/4 Green cardamom powder teaspoon Sugar 2 cups Ghee to deep fry

Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough. Divide into sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any. Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.

Tip
Temperature of the oil should be low or the jamuns will remain uncooked from inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri.