Rosogulla
Ingredients
(makes 10)
- Chenna 150 gms
For sugar syrup:
- Sugar 1 cups
- Water 3 cups + 1 cup for later use
- Green cardamoms 4
- Rose water 2 tsp
Method of preparation
For sugar syrup:
- Boil 2 cups sugar in 4 cups of water in a sauce pan. After the first boil and when the sugar melts down completely, boil for about 8-10 minutes on medium heat. Turn off the heat and keep aside.
For rosogulla/chenna balls:
- Rub the chenna in between your palms or with fingers thoroughly. We need absolutely smooth chenna. This rubbing process takes about 10-15 minutes, depending on the quality of the chenna.
- Now divide the chenna into 10 portions, and make smooth balls. Rub the sides on your palm if the sides are cracking.
- Turn on the heat and boil the sugar syrup, pour all the chenna balls in the boiling sugar syrup. Cook/boil the chenna balls in the sugar syrup for about 20 minutes. Add about ¼ cup hot boiling water after every 5-6 minutes.
- After 20 minutes turn off the heat and leave the chenna balls in the syrup, and let them cool down.
- Keep in the refrigerator for an hour.
- Add powdered cardamom and rose water before serving.
All time favorite Rosogulla is ready to serve.