Rasgulla

Boil milk in a vessel. Add lemon juice slowly. Not to stir. Let it milk curdle. Stir turn off flame and take in a muslin cloth. And make like potli. (Now this step is imp.) wash in a runny water. Open and wash curdle milk properly lemon taste should not remain. Squeeze chhena potli and remove excess water.

Now take chhena in a plate and mash with palm for 5 min. Mash till not found any cracks. Now add 1tsp. Sugar again mash and make a roll. And make small rough balls. Again mix all balls and mash again add 1tsp sugar and make roll. Make 6-7balls and roll on palm.

Now take sugar in a vessel and add 1glass water. Bring one boil add 1tsp. Milk and remove dust. Not to make taari chashni. Only like sugar syrup. Add saffron strings and cardamom (only dana.)

Now add chhena balls. One by one cove and cook for 12-15min. On mid. Flame. Turn off flame add ice cubes and leave it on room temp.