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Rasogolla
east indianback to recipes
Ingredient:

1 litre: Milk

300 gm: Sugar

05 ml: Lemon juice

3 drops: Rose essence

1 litre: Water

Details:

For the preparation, heat the sugar and the water in a deep pan and bring to a boil.Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.

Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.

Knead till very smooth. Make balls of desired size.

Now place the cheese balls in boiling syrup and cook for 15 minutes.

Switch off the flame and let the dumplings stand in the liquid until cool.

Chill for a minimum of 2 hours.

Mix in the essence before serving.

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