Ingredients
Scale
- For Chenna:
- 1 L whole Milk
- 0.5 Litre Water Mixed with 1.5 Tbsp distilled Vinegar
- 4 cups iced water
- For Boiling Chenna:
- 0.5 cup Maple Syrup
- 0.5 cup jaggery
- 4 cups water
- Additional sweetener:
- Upto 0.5 cup Maple Syrup
Instructions
- Bring the 1L Milk to simmering Boil, then turn off the heat
- Add the 0.5 L Water and vinegar mixture quarter cup at a time and make one turn gently with wooden spoon. As the vinegar-water mixture mixes with hot milk it will start to form curds. Add all the vinegar-water mixture and this would leave large curds and seperated whey
- Strain in a cheese cloth, collecting the hot whey in a vessel
- Bring all corners of cheesecloth together and dip in hot whey to seperate curds from sticking to cheesecloth
- Then wash in the iced water to stop the cooking of the curds
- Then wring the 4 corners of cheesecloth to tie the curds in cheesecloth and keep it in a strainer and keep a small plate on top and weigh down with canned food or some other weight
- After 2 hours more whey would have drained making the curds drier. More the moisture left back in the curds, more chance that roshogullas will break.
- Knead the curds on a plate with back of your hands to remove the grainy texture. Form them into small balls without forming any cracks. We made 8 balls.
- Bring the 4 cups of water to simmer along with half cup maple syrup and half cup jaggery
- Skim the scum that could float to the top
- Then gently add the chenna/curd balls. Cover and make sure the syrup stays at a rolling simmer and cook for 20 minutes.
- If you have too much evaporation add some hot water. Else cook uncovered on slightly reduced heat for 20 more minutes
- Add the other half of maple syrup based on how sweet you like the syrup and this depends on the flavor profile of your maple syrup
- Cool down for 3 or 4 hours and enjoy
- You can refrigerate for 1 or 2 days
- Prep Time: 10 mins
- Cook Time: 3 hours
- Category: Dessert
- Cuisine: Indian