Certainly rose syrup flavored rasgulla is a delightful twist to the traditional rasgulla, adding a fragrant and vibrant color to this traditional Indian sweet treat.
1 liter full-fat milk
2 tablespoons white vinegar
1 cup sugar
4 cups water
1/2 cup rose syrup
Making Chenna (Paneer/ Cottage cheese):
Make the Chenna:
Heat the milk in a heavy-bottomed pan until it comes to a boil.
Add white vinegar to the boiling milk, stirring continuously.
Once the milk has curdled, strain it using a muslin cloth .
Rinse it under cold water to remove the sour taste.
Squeeze out excess water and hang the cloth for about 30 minutes to drain the water.
Transfer the chenna to a clean bowl and knead it for about 15 minutes until it becomes smooth and soft.
Divide the kneaded chenna into small, equal-sized portions and shape them into smooth small balls.
Prepare the rose sugar syrup:
In a separate pot, combine water, sugar and rose syrup. Bring it to a boil to make a rose sugar syrup.
Cook the Rasgulla:
Gently add the chenna balls to the boiling rose sugar syrup.
Cover the pot and let it cook on medium heat for about 20 minutes.
The Rasgulla should double in size.
Once cooked, let the Rasgulla cool in the sugar syrup.
If possible refrigerate the rose syrup flavored rasgulla for a few hours before serving.
Enjoy your delicious Rose Syrup Flavored Rasgulla!