Rasgulla

Rasgulla

Ingredients

2 Litre Low fat milk (Refrigerated overnight, boiled)

4 Cups Thin sugar syrup (flavored with rosewater or cardamom)

1 tsp Refined flour (maida) or semolina

1/4 Cup Lemon juice (mixed in 1/4 cup water)

Rasgulla

Procedure:

1.Take milk and remove the cream formed over it and boil the same milk.

2.Once it came to boil reduce the heat, then add lemon mixture gradually till the milk curdles.

3.Turn off the heat then leave the mixture for about 5 minutes, then drain off the water and leave the paneer for about 4 hours in the colander.

4.Now mash the paneer so that it becomes smooth without any grains.

5.Then add the flour or semolina in it and mash it more.

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