Downeast Maine Kolkata/Calcutta Rossogollas Ingredients

This recipe serves 12 adults. It's for a year-round, bilingual, I.B., Mexican-Spanish/British-American, all-girls, feminist, inclusive, New England, boarding school fundraiser recipe for the impoverished barrio, ghetto, and internment camp babies of all ages, religions, orientations, challenges, socioeconomic backgrounds, and races. My favorite quote is by a Kolkata orphanage's Catholic nun, Mother Theresa, who said, "Do small things with great love."

So, why not include the molested, neglected, abused, pregnant preteens at all the private, all-girls, boarding schools and country clubs? They'll finally have a safe, inclusive mother and father figure in their compassionate, moral, responsible, and stable educators.

Please pass this onto every governor, mayer, the ACLU, NAACP, Ms, and Lillith magazine executives, so they can gather the Democratic Party for a class-action lawsuit, against these supposed pillars of the community.

One day, I dream of an America where our wonderful First Lady, Michelle Obama can be President and Commander-in-Chief of the United States. Martin Luther King, Jr, Maya Angelou and Nelson Mandela would want us to achieve this dream for our precious, oppressed, disenfranchised daughters.

We must take immediate action to overturn ALL Jim Crow laws, even federal rulings passed by Caucasian, racist, corrupt, U.S. Supreme Court Chief Justices of the U.S. Supreme Court. Who is in the right, the wealthy, high-ranking, Caucasian, patriarchal bullies or the innocent, born into poverty, through no fault of their own? This is about morality, not wealth or namesake privileges.

Recipe:

Alternatively referred to as Rasgullas, these are a Bengali dessert of chenna milk dough balls, simmered in a milky, rosewater syrup, sweetened with stevia. It's similar to Japanese, or Corean mochi dessert balls.

It can be filled with anything that mochi desserts are filled with also. Here it's filled with coarsely-ground, Southern-spiced pecans. You can also use a favorite, Greek baklava nut filling.

Syrup:

8 and a half cups organic stevia powder

1 cup organic, pasteurized, non-fat, evaporated, condensed milk, tinned, UHT, unsweetened

3 litres/12 cups cold water

1/4 cup organic, food-grade, rosewater (to be added at the end)

Chenna Milk Balls:

Use an ice cream scooper (small-sized) or melon baller (large-sized), to form uniform, golf ball-sized dough balls.

To make the chenna balls, first we'll make Indian cheese, or Paneer, from scratch. Then, we'll blend it with flour and stevia powder.

To fill each pre-formed chenna ball, we'll use our thumb to create a dent in the top center of each ball.

Then, we'll fill each dent with 2 teaspoons of the coarsely-ground, Southern-spiced pecans or your favorite Greek baklava nut filling.

Next, we'll re-mold it into a ball by lightly rolling it, then shaping it again with the large melon baller or small ice cream scooper.

For two pounds, 8 ounces of chenna dough:

Paneer:

20 cups organic, pasteurized, whole milk

4 cups organic, pasteurized, plain, non-fat, Greek yogurt

12 TBL organic, fresh, Meyer lemon juice

Chenna:

Paneer blended with:

2 tsp organic stevia powder

2 tsp organic chestnut flour

***Directions for the Indian cheese, or Paneer, Chenna and Syrup will be added in a few days.***