Name: Rose Rasgulla recipe by Mamta Joshi at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: for 4 big sized rasgullas or 7-8 medium sized; Milk 1/2 litre; lemon juice /vinegar 1 to 1 & 1/2 tablespoon; rose syrup 1 tablespoon; For sugar syrup; sugar 1 medium cup; water 3 medium cups; rose essence 4-5 drops

Ingredients Serving: 2

for 4 big sized rasgullas or 7-8 medium sized
Milk 1/2 litre
lemon juice /vinegar 1 to 1 & 1/2 tablespoon
rose syrup 1 tablespoon
For sugar syrup
sugar 1 medium cup
water 3 medium cups
rose essence 4-5 drops

Instructions

boil milk.
add lemon juice or vinegar and stir slowly till milk curdle completely.
switch off flame . take a muslin cloth and pour the curdled milk. drain the whey water
rinse the chhena very well. squeeze the chhena with your hand tightly so that all whey water will drain away
ready chhena/paneer
add chhena and rose syrup in a small jar of mixer and churn for 2-3 second
divide the chhena into 4 and roll to make 4 balls.
meanwhile take sugar and water in a deep vessel ..let it boil..when start boiling add paneer balls
cover with a lid andcook 10 minute on high heat
they will double in size
now cook uncovered for another 10 minute.
remove from heat
allow it to cool completely
then add rose essence to sugar syrup .shake the vessel
refrigerate for 1 hour ..delicious spongy rasgullas are ready to serve.
see spongy rose rasogulla

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