Rosgolla (Cottage cheese dumplings in sugar syrup) recipe
ingredients
7 1/2 cups (1 1/2 litre) 48 fl oz Milk
3 tsp (15 ml) Lemon (nimbu) juice
2 tsp (10 g) Semolina (suji)
2 cups (500 ml) 16 fl oz Water
1 1/2 cups (225 g) 8 oz Sugar
2 tsp (10 ml) Rose water (gulab jal)
3 tsp (15 ml) Lemon (nimbu) juice
2 tsp (10 g) Semolina (suji)
2 cups (500 ml) 16 fl oz Water
1 1/2 cups (225 g) 8 oz Sugar
2 tsp (10 ml) Rose water (gulab jal)
method
1. Bring the milk to the boil; add lemon juice to curdle the milk.
2. Pass the curdled milk through a muslin cloth. Tie the ends of the cloth and let it hang for 6 hours.
3. When all the whey is drained from the cottage cheese, add semolina and then knead well to make a smooth dough.
4. Divide the dough and shape into small lemon-sized, round balls.
5. Boil the water; add sugar and rose water. Cook till a thick syrup is obtained.
6. Carefully slide the balls into the syrup and cook until they become light and fluffy and start floating.
7. Remove from heat and keep aside to cool. Serve chilled.
2. Pass the curdled milk through a muslin cloth. Tie the ends of the cloth and let it hang for 6 hours.
3. When all the whey is drained from the cottage cheese, add semolina and then knead well to make a smooth dough.
4. Divide the dough and shape into small lemon-sized, round balls.
5. Boil the water; add sugar and rose water. Cook till a thick syrup is obtained.
6. Carefully slide the balls into the syrup and cook until they become light and fluffy and start floating.
7. Remove from heat and keep aside to cool. Serve chilled.
serving amount
serves: 2 - 4
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