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RASAGULLA RECIPE

- Contributed by Lavanya Ramkumar

• Boil milk and add lime juice till the water completely seperates off the paneer.
• Completely drain off the water and tie the paneer in clean cotton cloth.
• Squeeze the excess water and let it to dry in the refrigirator for 12-24hrs.
• Now add plain flour and dried panner in a bowl and knead continously for 15 minutes till the dough becomes soft.
• Make small balls and keep aside. In a heavy bottomed kadai put sugar and water and stir well. bring it to boil and add 1 spoon of milk to remove dirt.
• Then add the balls and leave it for 5 mins(do not stir).
• Then add 2 teaspoon of ice water and let it boil again.
• Repeat process for 30 minutes or till the balls become puffy and put off the stove.
• Let it cool before serving. Do not refrigirate it.