Rosogolla (Squeaky Cheese Balls)
The pride of Bengal. Making the chenna (cheese) correctly is 90% of the work. They should be squeaky, spongy, and not fall apart.
Prep Time
60 minutes
Cook Time
20 minutes
Ingredients
Instructions
Boil milk and curdle it with lemon juice to make chenna.
Drain in a muslin cloth and wash with cold water to remove lemon taste.
Hang for 30 mins to drain excess water.
Knead the chenna with your palm heel for 10 minutes. It'll start feeling silky and leaving traces of oil on your hands.
Make smooth crack-free balls.
Boil sugar and water. Add balls to the boiling syrup.
Cover and cook for 15 minutes. They will double in size.
Once cooled slightly, add rose water to the syrup and gently mix. Refrigerate for best results and serve chilled.
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