Rasgulla

Ingredients

 * 4 cups of cream milk
 * 1 tsp. refined flour (maida)
 * 1 cup sugar
 * 2 cups water
 * 1 tsp. rose water
 * Juice of 2 lemons

Directions
Heat the milk to boiling point and add lime juice for curdling. When milk is completely curdled, pour into a muslin cloth and allow to drain. When almost dry, press the cloth with a weight and leave to drain further. Once the solid chenna (paneer) has been formed, add flour and knead to a soft dough. Make small balls from the dough. Boil sugar and water for 5 minutes to make a syrup and carefully drop balls into the syrup. Cook the balls gently in the syrup for 15 minutes. Cool and add rose water. Serve chilled with the Syrup.

Serves: 4-6

Preparation time: 45-55 minutes