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Rossogolla (Syrupy Cheese Balls)
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Rossogolla may take some practice. If you find that they are not fully cooked inside, then cut them in half, boil in milk and serve with chopped nuts. Still good!

Serves: 12

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East Indian/Chinese Vegetarian-Dairy Dessert

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4 cups 2% milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence


  1. Boil milk over medium-high heat, about 7 to 8 minutes, uncovered. Stir often to avoid burning milk.
  2. Add citric acid dissolved in 1 tbsp. water. The milk-fat and water will begin to separate. Continue heating for 5 minutes.
  3. Drain the curdled milk (chenna) in a cheesecloth to remove water. Squeeze out all excess water. Then rinse chenna and squeeze out water again. Set aside.
  4. While milk is curdling, combine water and sugar and bring to a boil in a medium sized saucepan. Sugar should be fully dissolved.
  5. Knead the chenna until it is smooth and soft. The chenna is ready when you can easily form it into small balls. Form into 12 equal balls, rolling between palms.
  6. Drop into the boiling syrup. The balls will expand so don’t use too small a saucepan. Cover and continue boiling for 13-15 minutes. You can use a perforated lid to allow steam to escape. Alternately, you can cook in a pressure cooker over medium heat for 7 minutes.
  7. Remove from heat and allow to cool. Add rose essence, then refrigerate.
  8. Serve chilled.

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