Rasogolla

INGREDIENTS:

1 liter  Milk
300 gm Sugar
05-07 ml. Lemon juice/cal
3 drops Rose essence/preferred essence
1 liter Water

METHOD:

* 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. Make balls of desired size.
* For the preparation, heat the sugar and the water in a deep pan and bring to a boil.
* Now place the cheese balls in boiling 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

 Now Rasogolla is ready for serve