Sweet dishes



Rosogolla/ Cottage Cheese Balls in Sugar Syrup


Boil the milk in a pan and pour the vinegar to make your own cottage cheese

- Cottage Cheese- 1 kg
- Sugar- 1 kg
- Water- 1.5 lit
- Ghee- 4 tablespoon
- Semolina- 2 teaspoon
- Standard flour- 2 teaspoon
- Rose Water- few drops
- Cardamom powder- ½ teaspoon


At the very beginning prepare the sugar syrup. In a pan add the water and the sugar and boil them together for 20 to 30 minutes and let them thicken.
In the mean time make the cottage cheese balls. In a big bowl add the cottage cheese, ghee, semolina, cardamom powder, and standard flour. Add all the mixteures together until it forms a dough. Knead the dough evenly until and unless your palms become oily. Now make small balls of 1½ inch diameter. Add these balls in the boiling sugar syrup and let them get cooked in the boiling sugar syrup for 25 minutes. This will make them spongy. Remove the pan from heat and after 10 minutes add the rose water essence. The Rasogolla is done.








Chamcham


- Milk- 1 liter
- Vinegar- ¼ teaspoon
- Standard Flour- 4 teaspoon
- Sugar- 3 cup
- Rose Water- few drops
the orange ones are the Chamchams.


At the very beginning prepare the sugar syrup. In a pan add the water and the sugar and boil them together for 20 to 30 minutes and let them thicken. Place the cottage cheese in a fine cloth and tie it tightly so that the water from the cottage cheese gets squeezed out. Hang this cloth with the cottage cheese in it for 15 minutes. Now get it down and place it in the middle of a plate and put something quite heavy on it and leave it like that for an hour. Now from the dough get small balls and make them into the shape of Chamchams. Place these chamchams in the sugar syrup and let them boil for 5 minutes. Remove them from heat. Add a few drops of rose water once it cools down. After 1 hour take te cottage cheese out and knead it on a flat surface. Mix the standard flour with the cottage cheese dough and knead it evenly.








Chanar Jilapi


- Milk- 1 liter
- Vinegar- ¼ teaspoon
- Standard Flour- 1 teaspoon
- Sugar- 1 kg
- Sodi-bi-carbide- 3 pinches
- Ghee to fry the Jilapis


Prepare the cottage cheese by adding the vinrgar to the boiling milk. Tie the cottage cheese in a cloth tightly and wait for 15 minutes allowing the excess ware to drain out. Now add the flour and the sodi-bi-carbide and knead them altogether until they are smooth and your palms are oily. Now cut little balls out of the dough and make little jilapis and deep fry them in a pan of hot Ghee. Reduce the heat and fry them until both the sides are brown. Take them out and put them in the sugar syrup (the recipe of the sugar syrup is given above).