Ingredients

• For chhena:
• 1 litre cow's milk
• Juice of 1 medium sized lemon
• For rasgullas:
• 1 tsp refined flour
• 2 cups water
• 1 cup sugar
• 1 tsp rose essence

How to Make Yummy Rasgullas

• Boil the milk and let it cool to room temperature. Skim the cream off the milk.
• Boil the milk again and when it begins to boil, add the lime juice and continue boiling until the whey separates out.
• Cover the vessel for 15 minutes.
• Take a muslin cloth and strain the curdled milk. Lightly press to strain the water.
• Hang this for 1/2 hour and then place a heavy weight of about 5 kg on it for about 1 hour.
• The end product is the chhena.
• Take the chhena on a dry surface and knead with hand for about 3 minutes.
• Then add refined flour and continue to knead for about 5 minutes.
• Meanwhile, in a pressure cooker, boil sugar, essence and water to form a thin syrup.
• Make small balls of the chhena mixture and place them in the cooker.
• Cover and cook for 7 minutes or until 2 whistles on a medium flame. For best results, serve chilled.