Rasgullas Recipe

• Pure cow's milk 1litre
• Whey water 1/2litre
• Water sufficient to make a syrup Rose water for flavouring
• Sugar 1/2kg

• Boil the fresh cow's milk and curdle by adding the sour whey.
• Strain through fine muslin and dip in cold water 4 for 5 times.
• Hang to dry for 1/2 hr. to 45 minutes.
• Cream the panir with palms of the hand well till it is smooth and soft.
• Divide into even sized small balls.
• Heat sugar with water to form a thin syrup and clarify.
• When syrup starts to boil, add the rasgullas and allow to boil for 15minutes on fast fire.
• Sprinkle a little cold water on the boiling rasgullas at intervals of 5 minutes.
• After half an hour, when the rasgullas become spongy and syrup froths over, remove from fire and immediately transfer into a dish containing 1/2 cup cold water.
• Cool and flavour with rose water.