Rasogolla

Ingredients:

• 1 litre Cow milk
• 2 cups sugar
• Lemon 2-3 tablespoon
• 1 tablespoon sooji

Preparatiions:

• Heat milk stirring occasionally.
• Mix lemon with 2 tablespoon of water
• Once the milk boils switch of the flame.Wait for 30 seconds.Add of the 1/2 of the lemon juice and stir well.Add few more drop and stir it again.
• Once the milk starts curdling whey it out.Pass it through cheese clothlined colander.
• Wash the chena with some cold water.This will help to remove the lemon thing and help in making the chena soft.
• Gather the sides and lightly squeeze the chena.Don't apply too much pressure. It caqn make the chena hard.After this hang it for 30 minutes.
• While chena is hanging, take a pot which is wide open and deep.
• Take 5 cups of water and 2 cups of sugar and bring it to boil.
• Take the chenna out from the cheese cloth. Start kneading it. Knead for almost 5 minutes.
• Make smooth round balls.
• Transfer the ball into the water.Cover the lid and let it cook for 5 minutes. Then turn the rasogolla and cook for another 4-5 minutes.
• After that transfer the rasogolla in a bowl and refrigerate for 6-7 hours before you serve.