Ingridients

• Cow milk - 1 liter
• Lemon - 2
• Sugar - 1.5 cups (300 grams)
• Refined flour - 1 tbsp

Method

Take out the milk in the pot and keep it for boiling. After the milk starts boiling, take the milk off the gas, let the milk cool down a bit.
Remove the juice of lemon and add the same amount of water to it. After keeping the milk for 2 minutes, stir it with a spoon, adding a little lemon juice, when the milk is completely cracked, the milk is chenna and water starts to look different. Stop pouring juice. Take 1 strainer after 2 minutes, place a cloth over it and filter the chenna in a cloth and pour cold water over it.

So that the taste of lemon does not remain in the chenna. Remove the excess water by lifting the cloth from all sides and pressing it with your hand. Chena is ready to make rasgulla.
Take out the chenna in a plate and mash the chenna by mashing it, add maida to the mashed chena and mash it again for 3-4 minutes. Prepare a very smooth dough. Remove the chena slightly from the chena, make small balls and keep it in a plate. With this chena, about 28 chenna balls are prepared and prepared.

Put sugar and 3 cups of water in a vessel and let it cook till the sugar dissolves. After the syrup comes to a boil, put the balls made from the syrup into the syrup. Cover the pot, and let the chenna balls be cooked for 5 minutes on high flame, after which check them.
After 5 minutes, the rasgullas have doubled in flowering, turn them lightly with the kachchi. Take care that the Kalchi do not touch the rasgullas. Now cover them again and let them boil on high flame for 17-18 minutes, but keep checking them every 4-5 minutes. Make sure that the sugar syrup is not reduced.

After checking about 15 minutes, the sugar syrup has reduced slightly. Now put a little hot water in it slowly with a lump. While adding water, keep in mind that the sugar syrup should be kept to a boil. After adding 3 tablespoons of water, cover the vessel and let the rasgullas cook for 3-4 minutes.
After this check, rasgulla is ready. Turn off the gas Allow rasgulla to cool in syrup only. Take out the rasgullas in a bowl. Allow rasgullas to remain in sugar syrup for 5-6 hours. Rasgullas will become very soft and spongy. To mini rasgullas