Rasgulla Recipe
To make chenna (panner) heat the milk to boiling point and allow it to cool a bit. Add lime juice to milk slowly only till the point curdling starts. When milk is completely curdled, pour into a filterable cloth and allow to drain.
Once the solid chenna (paneer) has been formed knead it to a soft dough. Make small balls from the dough.
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. Serve chilled with the Syrup.
To make chenna (panner) heat the milk to boiling point and allow it to cool a bit. Add lime juice to milk slowly only till the point curdling starts. When milk is completely curdled, pour into a filterable cloth and allow to drain.
Once the solid chenna (paneer) has been formed knead it to a soft dough. Make small balls from the dough.
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. Serve chilled with the Syrup.
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