Rasgulla are cheese balls immersed in a flavored syrup. Though this sweet dish is very famous in Bengal- India but its a national sweet of India.

Ingredients:

For Cheese Balls/Chenna 

• 1 Pint Milk or 1/2 Liter Milk
• 3 tbsp Lemon juice
• 2 tsp Refined flour (maida)
• Little Ice water

For Syrup

• 1 Cup water
• 1 Cup Sugar
• 1/4 tsp Rose essence or cardamom powder

Directions:

For Cheese Balls/Chenna:

• Take a pan and heat milk in it.
• Bring it to a boil.
• Stir Lemon in it.
• Let it cook for few minutes
• Stir slowly and gently till white curd forms on the surface.
• Line a colander with fine cheesecloth known as 'Butter Muslin'. If you don't have one, use your old and clean very thin cotton cloth.
• Transfer the contents into the lined colander. Let it drain for 10 minutes.
• Pour Ice water over Chenna. Let it drain. The purpose of ice water is two-fold: Eliminate stickiness and prevent further hardening.
• Let it drain about half an hour.
• Now knead it to make soft dough.
• Combine flour with it and knead again.
• Make small balls from the dough, keep aside.

For Sugar Syrup:

• For sugar syrup combine sugar and water in a saucepan and boil them until sugar is disolved.

Add Cheese balls/Chenna balls to this boiling syrup and let it boil for few minutes. Add Rose essence or Cardomon powder based on your liking.

Rasgullas are ready to be served!