Rasgulla

  Rasgulla
Ingredients:

For Rasgulla Balls
1 Litre Cow Milk
1 Tea spn. corn flour
1 Tabl Spn.white winegar or
Lemon Juice
For Syrup
1 1/2 Cup sugar
5 Cups water
12+ cups very cold water for soaking Rasgullas.

     Method:
Boil milk in big Kadhai (wok ) on medium high fire.  Keep on stirring so that no layer ( malai) is formed on milk and it doesn't stick to bottom of Kadhai. Switch off fire and after 30 seconds or so add the vinegar+water (or lemom juice water). Stir and add solution in two three portions to milk. It will get curdeled in seconds. if needed switch on fire for a minute till milk is fully curdled. (now it will be called Chhena.
Keep a strainer over a sauce pan lined with thin cotton napkin or muslin piece. Pour the Chhena from khadai over this cloth on strainer. When water ( whey) is poured down, put water on the chhena and rince it using fingers to remove the taste of sourness due to use of vinegar or lemon joice. Bring together the edges of cloth and squeeze out the extra whey from Chhena. Keep the whey aside, to be used for other purposes. Whey has many nutrients. May be used for kneading dough or using in some gravies. If asked for I will send the uses of this whey. Now to take out extra water from chhena keep some heavy object on the wrapped paneer for about 1/2 an hour. Transfer the paneer to big flat utensil. ( like thali)

    Put a big sauce pan on high fire. Add 5 cups water and the sugar, boil till sugar melts completely.        now reduce fire to medium, but the syrup temperature is to be maintained on boiling point. 
    Knead the Chhena with your palm, (see figure 7,) Use this part of your palm to smear the Chhena
    to make it absolutely smoothe and creamy. See that no crumbs are left in chhena. Add corn flour         and continue mashing. Your palm will be oily.  This will confirm that mashing is done as needed.       Make small balls rolling in between your both palms. Keep rolling till the ball becomes smooth.         Size of ball may be somewhat like lemon. Now drop chhena balls one by one in the boiling sugar       syrup. NOT to drop all balls together. but one by one sas we have maintain syrup's boiling status         Let the chhena balls boil without touching for 10 minutes and then very softly turn sides of the           chhena balls. So that they are cooked from all sides equally. Continue boiling for another 7-8               minutes. During this process, please add 1table spoon, by 1table spoon water to sugar syrup                 to maintain its consistency sametime maintain its boiling temperature. All the time is has to be             boiling for yielinding good results. In second pot keep very cold water near by and drop one by
   one all chhena balls into water. Cool the sugar syrup in frig. Transfer the Chhena balls (Rasgulle)       in  cold sugar syrup. Leave them to soak sugar syrup for more than 3-4 hours. May add few drops       of Kewara water if availbble.
   RASGULLAS are ready may keep in frig they are served cold.