½ litre milk
2tsp white flour
3tbsp lemon juice
3 drops rose essence
Boil the milk and keep aside.
To this add the lemon juice and stir slowly. When the milk churns, pass it through a thin clean linen cloth and squeeze out all water so that you are left with firm cottage cheese.
Wash the cottage cheese in running cold water and squeeze out all water.
Add the white flour and knead.
Roll out even-sized balls and keep aside.
Prepare the sugar syrup by boiling water with the sugar.
To the boiling syrup, add the rolled out balls and cook for about 15 minutes partially covering the pan. The rasgolla balls grow bigger as they start to cook.
When done, take from flame, and once it cools down, add the rose essence. Serve cold.