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