Rasgulla

Ingredients:

Milk          1 litre

Citric acid  1/2 tbspn

Sugar         1 1/2 cup

Water         4 cup

Rose essence 2-3 drops

Method:

Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream layer. Reheat the milk and bring to a boil. Add the citric acid dissolved in some water. stir slowly till the milk is fully curdled. keep as it is for 5 minutes. Strain the milk through a muslin cloth. Press out the excess water and romove in a wide plate. Gently knead into a soft dough. Make twelve equal sized ball of the dough.

Heat the sugar and water in a wide sauce pan.  Bring to a boil.put the ball of the dough. cover with a lid boil for 15 mintes. Take off from heat and cool them to room temperature. Add essence and chill for at least 4 to 5 hours.