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Rasgulla

Cooking time: As Required

Ingredients :

½ liter Milk Rose Water
2 tsp Maida
1 cup Sugar
Lemon juice
1 cup Water

Method:
1-Heat milk in a pan and bring it to boil. Remove from heat. 2-Add lemon juice. 3-Stir slowly and gently until white curd forms on the surface and separates from whey. 4-Strain this milk and you will get chenna (curd like). 5-Wash chenna well under cold running water and twist the cloth that was used for straining to extract water. 6-Knead chenna to make a smooth dough. Add flour and knead again. 7-Make small balls of equal size (6-7) of the dough and keep aside. 8-Mix sugar and water in a saucepan and bring it to boil till it becomes a syrup of one thread consistency. 9-Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up. 10-On cooling, add rose water. Refrigerate and serve chilled.