Rasgulla

Description

 * Preparation time: 45 – 55 minutes
 * Serves: 4 – 6

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 lemon 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.
 * 5) Make small balls from the dough.
 * 6) Boil sugar and water for 5 minutes to make a syrup and carefully drop balls into the syrup.
 * 7) Cook the balls gently in the syrup for 15 minutes.
 * 8) Cool and add rose water.
 * 9) Serve chilled with the syrup.