Gurer Roshogolla
Gur Roshogolla - 1 gal whole milk (do not use lowfat, nonfat etc.), 1/4 cup white vinegar (mix with half a cup of water). Chhana - Bring milk to a very low/slow boil - when the milk just begins to boil, that is the stage you want. Add the vinegar/water mixture and stir SLOWLY. The chhana should start clumping in large clumps and the water should be greenish/bluish and quite clear. If this doesn't happen and the water is still milky, add a couple more tablespoons of vinegar mixed with some more water. Drain the chhana in a colander lined with a think, soft cloth (I use a bit of an old cotton sari). Let it cool, and squeeze as much water as possible out of the chhana. I usually put a weight on the channa and leave it overnight to drain. Kneading the chhana - this is the most critical part of any roshogolla. The more effort you put into this step, the better the roshogolla. I usually knead with my hands for at least 2-3 hours - it's ver...