Rasgullas

Ingredients:
For cheena

1 lt cow's milk
juice of 1 medium sized lemon.

For rasgullas

1 tsp refined flour
2 cups water
1 cup sugar
1 tsp rose essence

Method

1. Boil the milk and let it cool in room temperature. Skim the milk of the cream.

2. Again boil the milk and when it begins to boil add the lime juice and continue boiling until the whey separates out.

3. Cover the vessel for 15 mins.

4. Take a muslin cloth and strain the curdled milk. Lightly press to strain of the water.

5. Hang this for 1/2 hour and then place a heavy weight of say 5 kgs for about 1 hour.

6. The end product is the cheena.

1. Take the cheena on a dry surface and knead with hand for about 3 mins.

2. Then add refined flour and continue to knead for about 5 mins.

3. Meanwhile ,in a pressure cooker boiled sugar, essence and water to form a thin syrup.

4. Make small balls of the cheena mixture and place then in the cooker.

5. Cover and cook for 7 mins or until 2 whistles in medium flame.

For best results server chilled.