We call these cheese dumplings in syrup as Rasgulla, but the dish is actually called Rossogolla by the Bengalis. It is said that Bengalis have a sweet tooth and sweets form a part of their daily meal. They are famous for their Rasgullas, which I am ashamed to admit, I always bought in tins. Bengali is such a sweet language that people say that when a Bengali speaks, it sounds like as if he has a Rossogulla stuffed in his mouth, so here is a tribute to all the Bengalis, bongs as they are fondly known as, Do try this at home, It tastes very good when it is fresh, but for those who are lazy you can always enjoy this sweet out of a tin.
Milk - 1 litre
Citric acid - 1/2 tsp.or juice of one lemon
Sugar – 1 ½ cups
Water – 4 cups
Semolina (Suji /Rava) – 1 tsp
Rose water - 2-3 drops
Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream layer. Reheat the milk and bring to a boil. Add the citric acid dissolved in some water or alternatively squeeze the juice of a lemon. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes. When water has separated pour the whey onto a muslin cloth. Squeeze out the water, tie the muslin cloth with the whey and hang for about three hours.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil. To make the sugar syrup (Refer to my post on how to make sugar syrup under the Sweets section of my blog.)
Now, Strain the milk through a muslin cloth. The curdled milk is known as Chenna. This settles on top of the cloth and the water escapes through the cloth. Now wash the chenna in the cloth under cold running water. Press out the excess water and remove in a wide plate.
Take the Chenna in a dish and knead very well. Add sooji and knead again for about fifteen minutes very thoroughly if necessary using both hands.Gently knead into a soft dough. Now make small round shaped balls out of the kneaded chenna mixture.
Add the balls one by one into the sugar syrup. Reduce heat and boil for about half hour on a low flame. Allow to cool. Remove the rossogollas in a bowl one by one. Pour over the syrup. Add rose water. Serve it cool.