Rasgulla

Take cow milk or low fat milk boil and curdle it with the juice of lemon.

Then transfer it on sieve, lined with thin cotton cloth, wash under running water to remove the sourness of lime.

Squeeze out water and place the chenna under heavy weight.

After 1 hour you will get the chenna in thick consistency like this.

Then churn the chenna in grinder to make it smooth.

Transfer it in to a plate and make small 12 balls out of this mixture.

For sugar syrup, take 2 cups sugar and 4 cups water.

Add water in it.

Let it boil till sugar melts.

Add all the chenna balls in it.

Boil it on high flame for 5 minitues.

Then boil it with cover for another 5 minutes only on high flame.

After 8 to 10 minutes you can see them double in size.

Off the flame and let them cool completely then add rose water as per choice. Keep them in fridge and serve cool, spongy and yummy rasgulla with rose petals.