Rasagulla

Ingredients:

1 litre milk

05 ml lemon juice

300 gm sugar

1 litre water

3 drops rose essence

Method:

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. Add a pinch of cooking soda, while kneading. Also, for better result, kneading can be done in a mixer.Make balls of desired size.Now place the cheese balls in 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.

This was also made on the same day when I made cheese balls for my dear Kozue.