Sponge Roshogolla

This is an urbanised version of traditional Roshogolla. It is less sweet and spongier  It is made with pure Channa, no additives. 

Make Channa (Cheese) 

This is the most important part, to make soft Channa. 2 litter milk will make about 360g Channa.

• Bring to boil 2 litre (4 pints) full-cream Milk 
• Once boiling > Add 1/4 c of vinegar (or lemon juice) > Stir slowly. (2 cups plain yogurt is better because you'll get more channa and no smell to wash off) 
• As soon as the curd separates, drain using a cheese cloth on a strainer > run under cold water to wash off the vinegar smell (if used) and stop cooking, but don't wash for too long, because that will wash off the fat content. 
• Squeeze out as much water as you can and leave it hanging or on the strainer for 4 hours. 
• Add 2 pinch of Cardamon powder.  
• Knead until all lumps are gone and feels smooth. 
• Make 24 balls 

Make Syrup:

• Use a wide enough pot (Karhai is better) to allow room for Rosogollas to expand, because they will become double in size.  
• Add 2 cups Sugar + 8 cups Water (1:4 ratio) + 1 tbsp Milk(it's very important, it creates the foam over the syrup that engulf the balls ensuring they are cooked all way around. 
• Bring to boil > Add the balls > Lid on > let them boil on high temperature for 30 mins. The syrup should be continuously bubbling. 
• After 30 minutes add 1 cup of boiling hot water gradually > Cover and boil for another 10 minutes.
• Turn the heat off and leave to cool