rasagolla

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• Ingredients:
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• 1 liter: Milk
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• 300 gm: Sugar
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• 05 ml: Lemon juice
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• 3 drops: Rose essence
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• 1 litre: Water
• Method :
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• For the preparation, heat the sugar and the water in a deep pan and bring to a boil.
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• Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.
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• Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.
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• Knead till very smooth. Make balls of desired size.
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• Now place the cheese balls in boiling syrup and cook for 15 minutes.
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• Switch off the flame and let the dumplings stand in the liquid until cool.
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• Chill for a minimum of 2 hours.
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• Mix in the essence before serving.
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