First making of Chena - boil milk with adding milk powder now add vinegar keep stirring chena is formed in the pan on the oven next strain it and keep the chena in the same strainer for five hours next smashed the Chena with the help of the palm knead it as much as possible up to ten minutes with adding refined flour and sugar
Then it will appear in a nice dough make balls in same size
Next take another pan on the oven with adding sugar and water boil up to sugar is fully dissolved in water bubbling will create now add all balls in the sugar syrup cover with the lid keep the flame in high mode for eight minutes
Next after that remove the cover and boil up to three to four minutes
Next again cover with the lid keep flame of the oven is medium up to ten to fifteen minutes delicious rosguulla is ready to eat now
Keep it in for four hours then u can eat easily
