Rasogulla

The rasgulla is a widespread cheese based, syrupy sweet dish that stem from Orissa. The recipe for making rasgulla eventually made its way from Orissa to neighboring West Bengal. In the long run the popularity of rasgulla spread to all other parts of India.

Ingredients:
 

1/2 liter Milk
2 tsp Flattened Flour (maida)
1/4 tsp Lemon Juice
1 cup Sugar
1 cup Water
4-5 drops Rosewater Essence

Direction:

• Heat milk in a pan and bring it to boil. Take away from heat.
• Add lemon juice. Stir gradually and smoothly until white curd forms on the surface and separates from whey.
• On straining this milk, the stuff that is obtained is called "chenna" fresh curd cheese.
• Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
• Knead chenna to make smooth dough. Add flour and knead again.
• Roll them into small balls of equal size of the dough and keep aside. Bear in Mind that it will swell up when drop into syrup.
• Meanwhile make sugar syrup. Mix sugar and water in a pan and bring it to boil.
• Boil balls in the sugar syrup for about 15 minutes with lid partially uncovered. until the syrup permeates the balls.
• Chenna dumpling will puff up.
• On cooling, add rose water essence.