Milk – 11/2 litres
Lemon Juice – 3 tablespoon
Sugar – 2 cups
Rose water – 4 teaspoon
Suji – 2 tablespoon
Water – 4 cups
Heat the milk to a boiling point stirring continuously.
Add lemon juice and continue to boil.
When lumps have formed, strain through a muslin fabric till all liquid drains out. This is the chenna.
Put this chenna in a plate and add suji.
Knead till it is thick, smooth and greasy.
Make 15 small balls.
Mix sugar in water.
Boil on medium heat for 10 minutes.
This forms the syurp. Slowly put the balls in them.
Boil for 30 minutes.
The rasgulas should be swollen and the syrup water should be whitish.
Remove and cool. Add rose water. Serve chilled.


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