Rossogolla

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

Heat the milk and bring to boil.
Cool the milk for a couple of hours.
Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in 
some water.
Stir slowly till the milk is fully 
curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water 
in a wide sauce pan. 
Bring to a boil.
Strain the milk through a muslin 
cloth. 
Wash the chenna in the cloth under 
cold running water.
Press out the excess water and 
remove in a wide plate.
Gently knead into a soft dough by 
passing between fingers.
Make twelve equal sized balls of 
the dough.
Let them into the boiling water. 
Cover with a perforated lid. 
Boil for 13 to 15 minutes.
Take off from heat and cool them 
to room temperature.
Add essence and chill 
for at least 4 to 5 hours.

Serves: 
6 helpings

Time required: 
1/2 hour.

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