Pahala Rasgulla( Sweet Cheese Ball )

Ingredients:

2 liters full cream milk

2-3 tbs lemon juice/Vinegar

2 tsp semolina

4 cups water

2 cups and 1tsp sugar

½ tsp freshly ground cardamom

2-3 tbs rose water

Preparation:

Bring the milk to a boil over a medium flame. Stir occasionally to ensure the milk does not burn. When the milk begins to boil, add the lemon juice and mix well.

When the curds begin to separate from the milk, turn off the fire and leave the milk aside for 10 minutes to let the curdling process finish.

Strain the cheese and wash it well under running water - to remove all the lemon juice from it.

Now put the cheese in a cheese cloth and hang for 1 hour to completely drain all the liquid from it.

Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The success of your Rasgulla making effort depends on how smooth you knead the cheese, so give it your best shot!

Now sprinkle the semolina, 1 tsp sugar and cardamom powder over the surface of the cheese and work it into the cheese to mix thoroughly.

Mix the sugar and water in a wide deep cooking pan and bring the mixture to a boil on high heat. Make sure the pan is large enough to accommodate the finished Rasgullas, as they will expand to double their size while cooking in the syrup!

While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your palms till smooth.

Gently add the balls to the sugar syrup and cook for 20 minutes with the lid on. Make sure the Rasgullas are cooking in high heat.

In another sauce pan boil a cup of water. After 20 minutes remove the lid and cook the Rasgulla for another 20-30 minutes. In between occasionally add 1 tbs of boiling water to the Rasgullas (Adding water helps the sugar syrup to remains thin in consistency).

Allow the Rasgullas to cool completely before touching them. They will have expanded to almost double their original size and will be delicate when hot.

When cool, pour the rose water on the Rasgullas and chill for a few hours before serving.