Boil milk in a heavy bottom vessel, just as it starts to boil add whey/lime juice till you see the curdled milk separated. turn off heat, keep aside for 15 mins.
Now take a cheese cloth or a soft muslin cloth, pour the curdled milk and make a potli /bag and at the same time keep squeezing it so as to remove the water/whey (you can use this next time you make rasgullas).
When you see a ball of chenna in the centre of the muslin cloth it is a sign that the chenna is ready.
Make a sugar syrup with 1.5 cup water and 1.5 cup sugar keep aside.
Meanwhile boil about 10 glasses of water in a large cooker/wide vessel.
When the water starts boiling lower the flame.
Now remove the chenna in a thali and start kneading it with the flat of your palm until smooth
Next add sooji knead again till smooth.
Kneading takes about 15 to 20 mins.
Now make balls and add to the boiling plain water (you do not need the sugar syrup at this stage).
Increase the flame and wait for 1 whistle;lower the flame cook for another 7 mins.
Turn of heat and open the cooker only after it has cooled down completely .
Now carefully remove the rasgullas in a bowl and add warm the sugar syrup
Add some drops of rose essence
Let cool at room temp before putting in the refrigerator
Bawarchi of the Week
Kamala Swaminathan is a food enthusiast who loves to attempt traditional South Indian Vegetarian recipes.