Rasgulla

4 cups of cream milk
1 tsp. refined flour (maida)
1 cup sugar
2 cups water
1 tsp. rose water
Juice of 2 lemons

1. Heat the milk to boiling point and add lime juice for curdling. When milk is completely curdled, pour into a muslin cloth and allow to drain.
2. When almost dry, press the cloth with a weight and leave to drain further.
3. Once the solid chenna (paneer) has been formed, add flour and knead to a soft dough. Make small balls from the dough.
4. Boil sugar and water for 5 minutes to make a syrup and carefully drop balls into the syrup. Cook the balls gently in the syrup for 15 minutes.
5. Cool and add rose water. Serve chilled with the Syrup.
   Serves: 4-6
   Preparation time: 45-55 minutes