Rosogolla Recipe

Ingredients 1 Gallon Whole Milk 9 tablespoons vinegar 1 tablespoons all-purpose flour 1 pinch baking powder 2 cups sugar 3 cups water 1 cheesecloth, for straining Steps 1 Heat the milk: Pour the whole milk into a heavy-bottomed pot and heat over medium heat until hot and just about to boil. 2 Curdle the milk: Slowly pour in the vinegar, stirring gently, until the milk fully separates into soft curds (chenna) and clear, yellowish whey. 3 Strain and rinse: Line a colander with the 1 cheesecloth, for straining and pour the curdled milk through it. Rinse the chenna under cool running water to wash away the vinegar taste, then gather the cloth and squeeze out as much water as you can. 4 Knead the chenna: Turn the chenna out onto a clean surface and knead for 8-10 minutes with the 1 tablespoons all-purpose flour, 1 tablespoon sugar, 1 tablespoon milk powder and 1 pinch baking powder until it comes together into a smooth, soft dough with no lumps and just starts to feel slightly greasy. 5 Shape into balls: Divide the dough and roll into small, smooth, crack-free balls (about the size of a walnut) — they'll roughly double in size once cooked, so keep them small. 6 Make the sugar syrup: In a wide, deep pot, combine the 2 cups sugar and 3 cups water. Bring to a rolling boil over medium-high heat, stirring until the sugar dissolves. 7 Boil the balls: Gently drop the balls into the boiling syrup, and boil steadily for 25 minutes. Ease the heat down to a gentler, steady boil if it looks too rough so the balls don't break. 8 Cool and chill: Turn off the heat and let everything cool to room temperature right in the syrup. Refrigerate for at least a few hours (overnight is even better), then serve chilled with plenty of syrup spooned over.