Ingredients:

1 litre milk

1 Lemon

1 1/2 cups sugar

4 cups water

2-3 drops rose essence

Method:

Heat the milk and bring to boil.

Add the Lemon juice.

Stir slowly till the milk is fully curdled.

Keep as it is for 5 minutes.

Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.

Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.

Press out the excess water and remove in a wide plate.

Gently knead into a soft dough by passing between fingers.

Make twelve equal sized balls of the dough.

Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.

Take off from heat and cool them to room temperature.

Add essence and chill for at least 4 to 5 hours.

Serves: 6 helpings

Time required: 1/2 hour.

Easy method to make rasgulla with clear instructions and pictures

http://www.padhuskitchen.com/2010/12/rasgulla-rasgulla-recipe-how-to-make.html