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Recipe Name: Rossgulla  
Category: Indian Regional Sub Category: Bengali


Prep Time Cook Time Serves
25 mins 60 mins 8



Milk   1 litre
Citric acid   1/2 tsp.
Sugar   1 cup
Water   4 cups
Rose essence   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. 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 above mixture 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 12 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.
Tags:   milk, rose essence, calcium, dessertRossgulla, milk , water , boil , bring , heat , add , hours , cool , remove , minutes , citric , dough , wide , cloth , strain , excess , fingers , make , equal , sized
Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1
Amount Per Serving
Calories 162 Calories from Fat 43
% Daily Value'
Total Fat  5 7
Saturated Fat  3 15
Trans Fat  0  
Cholesterol  20 0
Sodium  100 4
Total Carbohydrate  21 12
Dietary Fiber   0 0
Sugars   12  
Protein   8
Vitamin A   400   * Vitamin C   0
Calcium   285 * Iron   0
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs