Ingredients

• 1.2 litre - milk
• 2 tbsp - lemon juice
• 350 g - sugar
• 2.25 litre - water
• 2 tsp - semolina
• 1 tsp - kewra or rose water

How to Make Rasgulla from Milk

• Boil the milk, add lemon juice and remove from heat.
• Leave for 2 minutes to separate.
• Strain through a muslin cloth and reserve the whey for cooking lentils or vegetables.
• Rinse the curd or paneer with cold water.
• Then press under a heavy object to squeeze out all the water for 30 mins.
• Bring the sugar and water to a boil and simmer.
• Mix the semolina into the paneer with the palm of your hand until it is soft and springy.
• Divide into 14 equal balls.
• Add the paneer balls to the boiling syrup and cook for 1 hour or until the syrup is reduced by three-quarters.
• Leave to cool then chill for 3-4 hours.
• Stir in the kewra or rose water just before serving.
• Serve cold as a dessert.