Rasagolla

Ingredients : -

For Golla’s:

•  2 Liter of full cream milk (you can make 10 to 15 medium size rasgollas)
• Lime juice - 3 to 4 table spoon or you can use 2 to 3 tablespoon of vinegar.
• Semolina (Sooji) – 2 tablespoon
• Plain Flour (Maida) – 2 tablespoon
• Sugar – 1 tablespoon
• Muslin cloth or Fine strainer

For the Sugar Syrup :

• Water – 6 Cups
•  Sugar –  3-4 cup
• Cardamom power (Eli chi) – 1 teaspoon

Method:-

For the Golla's :

•  Heat the Milk in a Deep bottomed pan and let it be boiling.
• Add the lime juice or vinegar slowly to curdle the milk, and live it 5 minutes in lowest flame.
• Once the milk is fully converted to cheese and the cheese separate from water switch off the Gas stove.
• Now place the Muslin cloth on a strainer and slowly drain the water.
• Rap the Cheese in the muslin cloth and keep it under the cool running water for 5 minutes. (This will remove any smell of lime).
• Tie the ends of the cloth and hang for half an hour in a large bowl start kneading the cheese.
• Nicely squeeze the muslin cloth and drain the water in to the cheese.
• Now the cheese put it in the plate, add the Semolina (Sooji), flour (Maida) and sugar and    knead for 5-10 mints till the dough is soft and smooth.
• Make it small small equal sized round balls.( make sure the balls are crack free)
• For the Syrup and the Rasgolla:
• Heat water and sugar in a wide mouth container .
• Add the Cardamom powder after the water starts boiling and the sugar is dissolved.
• Lower the heat and add the cheese balls one at a time.
• Cover the pot and cook on lowest flame about 40-45 mints.
• Remove the lid and take the pan off heat and let it sit for 5 mints.
• Now it’s ready to eat, serve warm

Can be refrigerated up to 5 days an airtight container.