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ROSSO GULLAS
INGREDIENTS
Milk 2. 5 lits
Sugar 750 gms
Citric Acid crystals 10 gms
Starch powder 2 to 3 spoons
Water for syrup 1litre
METHOD:
Boil the milk till it rises . Dissolve citric acid crystals in a cup of water and add this to hot milk. Stir briskly for ten seconds and leave the milk aside. by about ten minutes, the milk seperates into water and white solid mass at the bottom. Filter the solid mass with a fine sieve or a muslin cloth.Press with hand and remove all the water remaining.
Mix the starch with this curdled milk and mix thoroughly.till a uniform smooth lump (neither too hard nor too soft) is formed. Make marble sized round balls and leave them in a plate covered with a wet cloth. Make sugar syrup by boiling sugar and water for about four to five minutes (syrup should not be thick).
Take about a litre of water in a pan and boil . When the water starts boiling, put milk Marbles in the boiling water and allow them to cook. The Rossogollas will puff up to about twice their original size. Remove from water,drain as much water as possible through the holes in the ladle and put them one by one into sugar syrup without breaking. The Rossogollas are ready to be served after fifteen to twenty minutes. You can add hint of Rose essence to the syrup if you desire.
INGREDIENTS
Milk 2. 5 lits
Sugar 750 gms
Citric Acid crystals 10 gms
Starch powder 2 to 3 spoons
Water for syrup 1litre
METHOD:
Boil the milk till it rises . Dissolve citric acid crystals in a cup of water and add this to hot milk. Stir briskly for ten seconds and leave the milk aside. by about ten minutes, the milk seperates into water and white solid mass at the bottom. Filter the solid mass with a fine sieve or a muslin cloth.Press with hand and remove all the water remaining.
Mix the starch with this curdled milk and mix thoroughly.till a uniform smooth lump (neither too hard nor too soft) is formed. Make marble sized round balls and leave them in a plate covered with a wet cloth. Make sugar syrup by boiling sugar and water for about four to five minutes (syrup should not be thick).
Take about a litre of water in a pan and boil . When the water starts boiling, put milk Marbles in the boiling water and allow them to cook. The Rossogollas will puff up to about twice their original size. Remove from water,drain as much water as possible through the holes in the ladle and put them one by one into sugar syrup without breaking. The Rossogollas are ready to be served after fifteen to twenty minutes. You can add hint of Rose essence to the syrup if you desire.
z..just kidding..this is actually luxury..having all these good recipes available!!!..thnx for sharing this adi pole recipe!!! 
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