Opt for full-fat
fresh milk to guarantee a rich
creamy chenna
which serves as the Rosogolla's foundation.
Slowly add vinegar or lemon juice to boiling milk
making sure all of the whey has thoroughly curdled.
To get rid of any acidic flavor left by the curdling chemical
drain the chenna well and rinse it under cold water after curdling.
To create soft
spongy Rosogolla
knead the chenna until it becomes smooth and flexible.
To achieve equal cooking and the ideal texture
form the chenna into smooth
spherical balls without any cracks.