Rasgullay

By on November 11, 2011

1313 Rasgullay

Ingredients:

Whole Milk 1 liter
Lemon 2 pieces.
All purpose flour 2 tsp
Sugar 1 1/2 cups
Water 3 cups
Rose essence 2-3 drops

Instructions:

Extract juice from the lemons.
Boil whole milk in a big pot on low-medium heat, stirring occasionally.
When the milk starts to boil, add lemon juice.
After the milk starts to curdle.
Turn off the stove and pour them into a cheese cloth.
Wash four or five times in cold water to rinse out all the lemon juice from
curdled milk.
Tie a knot and hang them over a kitchen sink to drain out the whey.
This should take about 1 to 2 hours.
The cheese should be dry.
Process the cheese with 2 tsp of flour in a processor (for no more than a
minute).
Remove the mixture on to a plate.
Slightly knead the mixture and divide the mixture into 16 equal parts and roll
each part into a ball, taking care that there are no cracks on the surface.
Place the cheese balls on a plate dusted with flour.
Pour 3 cups of water in a pot.
Add sugar, rose essence and bring to a boil on medium heat.
When the sugar comes to a boil, gently drop the cheese balls to the sugar
syrup.
Cook on medium heat for 5-6 min or when the cheese balls are double in size.
Do not overcook them. Cool before transferring them to a container and
refrigerate. Serve cold.