|Full cream milk||2 Liter|
|Lime juice/Lemon juice||3 Tablespoon|
|Rose water||3 Tablespoon|
|Water||4 Cup (64 tbs)|
|Sugar||2 Cup (32 tbs)|
Boil the milk over a medium flame, stirring occasionally to ensure that the milk does not burn.
When the milk begins to boil, add the lime juice and mix well.
When the curds begin to separate from the milk, turn off the fire and leave the milk aside for 10 minutes to let the curdling process finish.
Strain the cheese and wash it well under running water so as to remove all the lime juice from it.
Now put the cheese in a cheese cloth and hang for 1 hour to completely drain all the liquid from it.
Put the drained cheese into a mixing bowl and knead it.
Continue till all the lumps are removed and the cheese is absolutely smooth.
Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.
Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker).
Make sure the cooker is large enough to accommodate.
While the sugar syrup boils, divide the dough into small marble sized balls and roll them between your palms till smooth.
Gently add the balls to the sugar syrup and cover the pressure cooker.
Add the cooker weight and wait for the first whistle.
Once the first whistle blows, wait another 8-10 minutes and then turn the fire off.
Release the steam from the pressure cooker and allow the Rasgullas to cool completely before touching them.
When cool, pour the rose water on the Rasgullas and chill for a few hours before serving.