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

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

Serves: 4-6

Preparation time: 45-55 minutes