Feb 1, 2010


Milk --1 1/2 liters.
Lemon juice --of 1/2 lemon
Sugar --1 cup.
Semolina --1/2 tsp.
Rose essence--few drops.(optional)

Boil milk. Let it cool a bit. Now squeeze the lemon juice and reheat it slowly until it curdles. Hang up the milk curds for 2 hours. Knead thoroughly and keep aside.

Put sugar with 2 cups of water in a deep pan. Bring to a fast simmer. Once the sugar is dissolved completely, turn the heat to low and let the syrup simmer for 2 minutes. Turn off the heat.

Take the hung milk and add the semolina as well as the rose essence to it. Knead well and make small balls (around 20).

Bring the sugar syrup to simmer once again and drop the balls in to it. Adjust the heat to let the syrup simmer slowly for 5 minutes. Now turn the heat up and bring the syrup to a brisk simmer. The syrup should not boil over. Sprinkle 2 tablespoon of water, cover and cook for 10 minutes or until the rasgullas are swollen up.

Uncover and sprinkle the rasgulla with 2 more table spoons of water. Cover and cook on high flame for another 10 minutes. Turn off the heat.

Serve chilled with the sugar syrup.

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