Rasgulle

Ingredients

Milk - 1/2 lt
lemon juice - 2 tbsp
Sugar - 2 cups
Water for syrup - 4 cups
Water for cooling

Preparation

Rasgulla balls:

Heat milk in a pan and add lemon juice while boiling
Boil till the milk starts seperating
drain off the water in a muslin cloth
sqeeze the Chena inside muslin cloth tightly
pour water over the muslin cloth to cool the chena and remove traces of lemon

knead chena for 10 minutes making it soft
make small balls from chena

Syrup

Heat sugar and water in a pan and bring it to boil

Add boiling water and rasgulla balls in a pressure cooker ans cook in light pressure (without wistle) for 10 minutes

let it settle for 10 minutes

Cool the cooker by placing under running water

remove rasgullas and refrigerate till it is cool