RASGULLA

Roshogolla



Ingredients:
1/2 Litre Milk
2 tsp. Flour (maida)
1/4 tsp Lemon Juice
1 cup Sugar
1 cup Water
4-5 drops Rosewater Essence

Method:

* Heat milk in a pan and bring it to boil. Remove from heat.
* Add lemon juice. Stir slowly and gently until white curd forms on the surface and separates from whey. On straining this milk, the curd that is obtained is called "chenna".
* Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
* Knead chenna to make a smooth dough. Add flour and knead again.
* Make small balls of equal size (6-7) of the dough and keep aside. Next make sugar syrup.
* Mix sugar and water in a saucepan and bring it to boil.
* Add chenna balls to the syrup and cook for 15 minutes with lid partially covered.
* Chenna dumplings will puff up.
* On cooling, add rose wateressence.