Rosagolla

• 1 liter milk
• 12 teaspoon citric acid
• 1 12 cups sugar
• 4 cups water
• 2 -3 drops rose essence

1. Heat the milk and bring to boil.
2. Cool the milk for a couple of hours.
3. Remove the cream layer.
4. Reheat the milk and bring to a boil.
5. Add the citric acid dissolved in some water.
6. Stir slowly till the milk is fully curdled.
7. Keep as it is for 5 minutes.
8. Meanwhile heat the sugar and water in a wide sauce pan.
9. Bring to a boil.
10. Strain the milk through a muslin cloth.
11. Wash the chenna in the cloth under cold running water.
12. Press out the excess water and remove in a wide plate.
13. Gently knead into a soft dough by passing between fingers.
14. Make twelve equal sized balls of the dough.
15. Let them into the boiling water.
16. Cover with a perforated lid.
17. Boil for 13-15 minutes .
18. Take off from heat and cool them to room temperature.
19. Add essence and chill for at least 4-5 hours .
20. Serves: 6 helpings Time required: 1/2 hour.

milk, citric acid, sugar, water

Taken from www.food.com/recipe/rosagolla-9301 (may not work)