Rasgulla

Ingredient 

• 4 cups cream milk
• 1/2 cup of lemons Juice
• 1 tbs of refined flour (maida)
• 1 tbs of rose water 
• 1cup of sugar
• 2 cups of water

Recipe:

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.
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.
10. And  enjoy the taste.