Rasogolla

Serves : 6

Ingredients:
Milk - 1 litre/ 1/4 gallon
citric acid - 1/4sp
All purpose fl/ Maida - 1 tsp
Sugar - 1 cup
Water - 3 cup
Rose essence few drop (optional)

Method:
Bring milk to boil in a pan. Allow to cool. Skim off all the fat from the surface. Bring milk to boil again, gradually add citric acid, stirring constantly. when milk curdles, remove pan from the heat and leave covered for 15 min. Place cloth over a bowl. Pour curdled milk into cloth and strain. try to wash paneer few times with cool water to remove the citric acid taste.
Gather up above curds. Hang the cloth for 15 min. Squeeze it and place a weight of around 2kg on it for one hour.

Place paneer in a plate and knead with the heal of the hand for about 2 min. Add flour and continue kneading till the grain disappear and paneer becomes soft and creamy (approximately 5 min). Divide the mixture into 12 equal portions. Form each each into a balls. Roll each ball with slight pressure between palms till smooth and even

Put sugar and water into cooker. place cooker on high heat. Bring to a boil, stirring constantly till sugar is dissolved. Carefully place paneer balls one be one in syrup.

Close cooker. Bring to full pressure on high heat, after one whistle switch off the heat.

Allow it to cool naturally.

Add essence and serve hot or cold.