Rasgullas or Rosogolla

Take a heavy bottomed vessel, add milk

Bring it to boil and keep stirring to avoid burning of milk

Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring( if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey

Switch off the heat

Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then rinse chena or paneer or cottage cheese under the tap water as much as possible

If you do not rinse the chena or paneer properly,you will get the smell of lemon while having rasgullas

Now hang the cloth covered chena or paneer with tap for 30 minutes

Then remove it from tap and place a heavy weight on chena for another 30 minutes

It will help to squeeze more water from chena or paneer

After that, remove the cheesecloth from the chenna or paneer

The chena or paneer should not have too much moisture nor be too dry

Take the paneer in a wider plate Add 1 teaspoon sooji or rava or semolina, adding sooji or semolina helps to bind the mixture

First mix the sooji with chenna and then begin to knead for 5 minutes

Knead it well with your palms for 8 to 10 minutes to get smooth texture

Mix rose water with ,knead it another 2 minutes well with your palms to get smooth texture This kneading process is very important and it decides the texture of rasgullas

Now take small portions from chenna or paneer and roll them between your palms to a smooth tiny round ball,make sure roll them tightly