Rasgulla

Ingredients
Thick Milk - 2 cups
Vinegar or lime juice - 1/4 cup
Sugar - 1 cup
Water - 2 1/2 cups
Rose water - 1 1/2 tsp

To make Rasgulla

• Boil the milk in thick bottom pan
• Keep the flame in medium to high 
• Once start coming up add vinegar or lime juice
• Allow the milk to curdle and stir gently
• When milk is curdled completely 
• Strain it with thick cotton cloth 
• Squeeze out the water completely from the curdle mixture
• And place heavy weight vessel on it to remove all moisture 
• Or can hang it in one place for 1/2 hour
• After 1/2hr  cheese will be ready to make balls
• In the mean time can make syrup for rasgullas
• In the pressure cooker add sugar and water 
• Keep the flame in medium
• Mix it well 
• After 1/2 hr cheese will be smooth
• Smash the cheese with your hand for 5 minutes and make it as dough (use your palm to smash it and make it as dough)
• After become a dough with out crack 
• Make it as small round shape balls with out crack(once the balls ready should add it immediately in to the sugar syrup)
• Once sugar syrup start boiling add the cheese balls and close it with lid
• After 1 whistle keep the flame in low
• Switch it off after 15 minutes
• Let it cool down 
• Add Rose water and mix it well
• Put this Rasgullas in the refrigerator to chill it and then serve it

Note : if we serve this next day, Rasgullas will be very tasty