ROSSOGOLLA

Ingredients

1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Method

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.

Stir slowly till the milk is fully curdled.

Keep as it is for 5 minutes.

Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.

Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.

Press out the excess water and remove in a wide plate.

Gently knead into a soft dough by passing between fingers.

Make twelve equal sized balls of the dough.

Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.

Take off from heat and cool them to room temperature.

Add essence and chill for at least 4 to 5 hours.

LYCHEE KHEER

Ingredients

1 cup chopped lychee
2 tbsp rice
1/2 tsp. cardamom powder
Few drops of kewra essence
1 litre milk
1/2 cup sugar
5 pistachios crushed coarsely
10 almonds crushed coarsely

Method

Coarsely grind the rice

Wash and soak for 30 minutes

Heat milk, bring to a boil

Add rice, stirring continuously, till boiling resumes

Simmer, stirring occasionally, to keep rice from sticking to bottom

Allow rice to cook fully

Add lychee and stir for 5 mins.

Add sugar, cardamom, essence, almonds and pistachios

Stir, simmer for 2 minutes

Serve chilled