Rasgulla

Though originated in Orissa, Rasgulla r known as bengali sweets, famous sweet prepared with paneer, cooked in sugar syrup, my all time favourite..i prepared them at home with full fat milk n turned out awesome...Rasgolla, rassagulla, rasagolla..watever they r really awesome n easy to prepare..

2litres Full fat Milk
3tsp Maida flour
3tbsp Lemon juice
2cups Sugar
4cups Water
2tsp Rose water

Heat the milk n bring it to boil, add the lemon juice n turn them until the milk curdle.. now pass the curdled milk through a muslin cloth..keep aside the whey(curdled water)..they may be useful to knead paratha r chappathi else for making masalas).. wash out the curdled milk thrice with cold water to get rid from the lemony flavour...tie the both ends of the cloth n hang them for atleast 6hours..

After 6hours, the drained cheese (paneer) will be ready to get prepared as rasgulla...add the maida to the paneer n knead them as smooth dough...shape the dough into small goal ball size n keep aside...

Meanwhile prepare the sugar syrup, boil the water n add the sugar n cook them until it becomes a single string constitency...now put the goal ball size paneer balls to the syrup, add the rose water n cook them well until they start floating..

Serve them chilled..