ROSE FLAVOUR RASGULLA

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 10

INGREDIENTS
Milk       -          5 cup
Rose syrup    -   5 tbsp
Sugar             -   1 cup
Water             -   3 cup
Rose water  -  1/4 tsp
Lemon juice      -  2 tbsp

METHOD
Boil the milk in a heavy bottom vessel.
When it boiled add the 2 tbsp rose syrup and lemon juice and cover the milk.
After few mins. milk is fully curdled.
Strain the milk in a muslin cloth.
And hung the paneer in a muslin cloth for half an hour.
Now we get soft paneer.
We mashed the paneer  very well and make a soft and smooth dough.
Divide the dough in 12 equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Now we take pan and add sugar.three cup of water,3 tbsp rose syrup and also add the paneer  balls.
Once boiled simmer the gas for ten mns and cover the lid
Turn off the flame
The rose rasgulla should be floating on the syrup and its size should be double.

Add rose water and serve chilled.