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Rasgoolas

PREPARATION AND COOKING TIME:
YIELD:

• Prepare 10 oz moderately dry chenna from 1/2 gal milk (makes approx 30 balls);
• Bring to boil 3 cups of water with 2 cups of sugar;
• Bray the fresh chenna for 5 minutes until perfectly smooth;
• Roll brayed chenna into walnut sized balls;
• Place in rapidly boiling syrup covered for 15 mins;
• Remove from heat, cool, add 1 tbsp rose water and refrigerate.

See also Ras Malai, Sandesh

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