Rasgulla

Ingredients: Milk - 1 liter Fresh lemon juice - 1 Tbsp For Sugar Syrup: Sugar - 3 Tbsp Water - 300 ml Kewra Essence - 1/2 Tsp Green Cardamom - 4 Almonds for garnishing Method: Preparation of Paneer / Chenna: In a pan, add 1 liter of Milk and heat it up to a boil. Now squeeze fresh lemon and add 3 Tsp gradually in hot boil milk. Milk start to curdle in a few seconds. When the milk completely curdles. Take a piece of cloth (hand kerchief) with small pores and drain the milk over it. Remove the water from the milk. Make a potli using hand kerchief and hang it squeeze the excess water. Give it a minimum of 30 minutes to get rid of with water from the paneer. After 30 minutes, Panner is ready to make rasgulla. Just take it out of the cloth and knead on a rolling board to make it smooth. Then make a small balls of panner. Make sure the balls are without crack otherwise it will break. Preparation of Sugar Water: In a bowl add 300 ml of water and 3 Tbsp of Sugar. Mix well and cook on medium heat to make a syrup. Add Kewera essence and green cardamom to add flavor. Dip Paneer Balls in Sugar Syrup. Cover and cook for 20 minutes on low heat. As the paneer balls double in size. Take it out !! and serve .. Rasgulla is ready to eat

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