Heat milk in a heavy bottom pan. When milk starts boilling add vinegar and stir well. When crudle the milk switch off the flame and sieve with a cloth.
Heat sugar and 2 cups of water in a pan. Stir to dissolve the sugar and bring it to a boil.
Knead the chena well to make it a smooth dough for 3-5 minutes. Take small portion of this and roll to tiny balls.
Bring the balls in sugar syrup cover the pot and allow to cook in 10 minutes on medium flame. Rosogolla are ready.
Boil thick milk in a heavy bottom pan over medium flame. When milk statrs to boil reduce flame to low.
Add condensed milk and khoya and stir well. Now add chopped almonds and pistachio and mix well.
Scrape small cream chunks collected on the side of the pan into milk. In a bowl add gelatin in the rabdi and cook for 2 minutes. Switch off the flame and let it cool at room temperature.
Set 1 rosogolla in a center of the panna cotta mould and pour gently in rubdi mixture and refrigerator it at least 1 hours.
Trans in a serving bowl and drizzle with melted chocolate and serve chilled.
Enjoyyyyyyyyyyy ☺☺
