Rasgulla

Specialty of Bengal

Ingredients

750 ml. Milk

1 cup Sugar

1 tbsp. Flour

1 cup Water

A pinch of Cardamom

Juice of a lime

Method

1.Make Paneer/chenna of the milk by adding lime juice to it.
2.Add flour and cardamom to the chenna and knead it with hands until it is smooth and pliable.
3.Divide the dough into small equal portions and roll them into balls.
4.Make a thin syrup by combining 1 cup sugar and 1 cup water and cook over low heat.
5.Drop the rasogullas in the clean boiling syrup, and boil for 10 minutes.
6.Sprinkle water on the boiling syrup every 2 minutes.
7.Remove from the heat and cool. Flavor with rosewater.
8.Keep it refrigerated and serve it chilled.