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Ingredients of Homemade Rosogolla - The Bong Crush

You need of Whole Milk - 2 liters.
You need of Sugar -2 cups.
It's of Vinegar - 4 tbsp/ lemon 3-4 tbsp (or more as required).
You need of Cardamom -5-6 no.
Prepare of Saffron - 1 pinch for decoration.
You need of Water -10 cups.
It's of Strainer & cotton Clothe.

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Homemade Rosogolla - The Bong Crush step by step

Take milk in a pan & boil it to medium flame..
When the milk starts boiling start adding lemon juice/vinegar at that time..
Keep stirring and adding lemon juice or vinegar slowly..
Stir 1-2 minutes slowly in low flame and let the milk curdle..
After that when the channa (cottage Cheese) is fully separate from greenish water.turn off the flame and strain it in the strainer lined with a cotton cloth..
Wash the channa (cottage Cheese) with running cold water, and squeeze the cloth gently to remove the water from it...
Then hang this cloth somewhere for 1 hour to drain out all the excess water...
Now add water & sugar in a wide pan and put the flame on high..
Add the cardamom pods and bring it to boil & stir the sugar syrup occasionally. Don’t get the syrup thick..
Take a plate put the channa (cottage Cheese) on it.Mash the channa (Cottage Cheese) with the help of hand for until to make it soft and smooth dough. It is an important step to make sure that the Rosogollas are soft..
Now make small/ medium shape ball from this dough..
Drop the channa (cottage Cheese) balls into to boiling sugar syrup. Don't put too many balls in onetime. Cover the lid and cook it 5 minutes on high flame. Then another 5 minutes with lid on medium flame and at-last 10 minutes with out lid on medium flame...
Take a bowl put some water and add one Rosogolla into this bowl. If the Rosogolla touches the bottom, then the Rosogolla is done. If it floats in water, then need to be cooked for some more minutes and again go for the test..
Turn off the heat. You can have them hot or let them cool down completely then refrigerate it.. & served chilled..
I garnished the Rosogollas with some saffron...

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