Rasgullas

Imagine yourself having a pot of rasgullas in hand. . . .  taking one out . . . squeezing it a bit . . . and then straight in your mouth. . . .
Tasted it ??!!
Now you can. . . . made by you in your very own kitchen!
A few ingredients and a simple process is what it takes.

Ingredients 

1. 11/2 liter whole milk 
2. 4 cup water
3. 3 cup sugar
4. 2 tsp arrowroot
5. 1/4 cup milk
6. 2 lemons(juice)

Method

1. Boil the milk in a heavy bottom vessel.
2. While the milk is boiling, take out lemon juice in a bowl and add equal amount of water to it.
3. After the milk boils add the lemon and water mixture to curdle it.
4. When the milk curdles, separate the chenna and whey using cloth and a strainer (spread the cloth on the strainer).
5. Now keep the strainer containing chenna under running water to wash off the lemon juice.
6. Squeeze out excess of water and then place the chenna on a plate.
7. Take another heavy bottom vessel, add water and sugar to it.Let it boil.
8. While the sugar syrup is boiling we will make the rasgullas.
9. Add arrowroot to chenna and kneed it well until soft (approx. for 20 min).
10. Now make balls of this chenna of size little bigger than marbles.
11. When the sugar syrup starts boiling add the balls to it and close with a lid completely.
12. Let it cook an a high flame for about 20 min. Then take it off the flame.
13. Rasgullas are now of golf ball size but not yet ready to eat. Keep it aside for 4 hrs to allow the syrup soak in completely.
14. Rasgullas are ready!!

This mouth watering sweet is a must to have in a life-time. so keep the thought of calories and weight aside and enjoy  . . . :)