Name: Rosogolla recipe by Sushreeta Supkar at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: Milk- 4 cups; Vinegar 3-4 tablespoon; Thick sugar solution - 1 cup sugar with 2 cups water; Thin sugar solution - 1 cup sugar with 5 cups water; Sooji - 1 teaspoon (optional); Sugar - 1 teaspoon

Ingredients Serving: 10

Milk- 4 cups
Vinegar 3-4 tablespoon
Thick sugar solution - 1 cup sugar with 2 cups water
Thin sugar solution - 1 cup sugar with 5 cups water
Sooji - 1 teaspoon (optional)
Sugar - 1 teaspoon

Instructions

Curdle the milk using vinegar and make the chenna (paneer/cottage cheese). Drain the whey.
Mash the chenna with sugar and sooji very well for 5-10 minutes till you get a smooth dough.
Shape 10 rosogollas and cook them in the thin sugar solution in a pressure cooker. After one whistle, simmer it for another five minutes, then remove it from the flame.
When the pressure is released, open the cooker and allow it to cool down completely.
Once the rosogollas are at a room temperature, transfer them to the thick sugar solution which should also be in room temperature.
Allow these rosogollas to rest in the thick sugar syrup for atleast an hour.
Serve these rosogollas at room temperature or cold.

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