Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, rossogolla in rose flavour. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Rossogolla in Rose flavour is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Rossogolla in Rose flavour is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook rossogolla in rose flavour using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Rossogolla in Rose flavour:

1. Take For Chenna-
2. Get 1 litre cow milk
3. Prepare 4 tbsps lemon juice
4. Get 6 tbsps water
5. Take For the dough once chenna is ready after hanging
6. Make ready As required Chenna
7. Take as required Edible Pink food color- gel or powder
8. Take For syrup
9. Prepare 1&1/4 cup sugar
10. Make ready as required Rose essence/ flavour (or rose water)
11. Take 1 handful dried rose petal
12. Make ready 1 tea filter bag / muslin cloth & thread
13. Take 2 green cardamom
14. Get For Garnishing
15. Make ready As required Fresh rose petals or dried rose petals (optional)

It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. Rosogolla, rasagolla, rossogolla, roshogolla, rasagola, rasbhari or rasbari Round balls are made from the kneaded chenna which are then cooked in sugar syrup in a pan or pot. some cardamom powder or rose water is added to flavor rasgulla. A spongy rasgulla should be soft and light. Cool the milk for a couple of hours.

Steps to make Rossogolla in Rose flavour:

1. Boil the fresh milk and let it cool for about 10-15 minutes. In the meantime extract the lemon juice and mix with water. Then add to the milk one table spoon at a time till the milk curdles (I had to use the whole lemon juice and water mix)
2. Now strain it through a muslin cloth or a big cotton handkerchief. Press and drain out the excess whey water.
3. Then wash the chenna with about 2 cups water to get rid of the lemon flavor if any. Again press's with hand and remove excess water, form a potli and hang for at least 1 hour -2 hours to drip off the excess water.
4. Prepare ingredients for sugar syrup, in a pot add water, sugar and edible dry rose petals.
5. Put the rose petals in a disposable tea filter bag and make a potli by fastening with a thread or put it in a muslin/ cotton cloth and make a potli and put it in the pot along with the water and sugar (so that the flavour will infuse).
6. Once the chenna is ready put it on a big steel plate - big enough to comfortably knead the chenna into a smooth dough or on a clean kitchen counter table. Use the heel of your palm to knead the chenna.
7. Knead for almost 10 minutes and then add few drops of pink food color either gel or powder and knead again, mixing the color evenly. Add the food color little at a time till you get the desired color and knead for 5 minutes.
8. Once the chenna dough is ready, put on the flame and start cooking the sugar syrup while you make the chenna balls (so that by the time you finish making the chenna balls, your sugar syrup will start boiling and you don't have to wait). Add in two green cardamom pods also (optional).
9. Before you put the chenna balls in the boiling sugar syrup take out the rose potli, (so that it doesn't disturb the rossogolla while boiling, the syrup has got a pinkish hue due to the rose petals). Add in few drops of rose flavour/ essence. Put the chenna balls one by one (so that there is no drop in the sugar syrup temperature), cover and cook for 20 minutes, it will double in size. Once it's done add the rose potli back in the pot and let the rossogolla come to room temperature for an hour.
10. Put it in a serving bowl and garnish it with rose petals (optional) and serve it. I love rossogolla while it's still warm. You can serve it chilled also. Bon Appetit!!!
11. Note :* I have used the sugar just enough to sweeten it because we don't like too sweet, you can add 1/4 cup more if you love it to be more sweeter.

A spongy rasgulla should be soft and light. Cool the milk for a couple of hours. Reheat the milk and bring to a boil. Cool the milk for a couple of hours. Reheat the milk and bring to a boil.

So that is going to wrap it up for this exceptional food rossogolla in rose flavour recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!