Rosogulla – PARSI CUISINE
PARSI  CUISINE
October 10, 2012

Rosogulla

Boil 4 cups milk for 10 minutes.

Add 2 tbsp. lemon juice dissolved in 1 tbsp water.

Curdle milk and then leave to cool.

Strain through a cotton cloth to achieve paneer and then wash the paneer.

Knead paneer till it turns into a smooth dough by adding a tbsp of flour and make balls.

Boil 1.5 cups sugar with 4 cups water and some cardamom powder.

Add paneer balls and cook for 20 minutes.

Serve nice and cold.

Tip: These Rosogulla will stay for 15 days, in fact it will be better to make them up ahead for 3 days and keep till they absorb all the liquids and get soft.

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