Bengali Rosogolla

INGREDIENTS:

‏Cow milk	2 packets
Lemon	2
‏Sugar	3 and half cups of sugar
Water	5 cups

PROCESS TO PREPARE:

•     Heat the milk in a pan till it boils.
•    Squeeze the lemon juice in a container and keep it aside.
•   As soon as the milk starts boiling switch off  the gas burner and add the lemon juice in it.
•   Soon you will see the milk is curdled.
•   Strain the curdled milk\Chena and then wash it with plain water for 3 to 4 times so that the   lemon smell will disappear.
•   Now take a muslin cloth, put the Chena in it and squeeze the excess water as much as you can.
•   Then mash the Chena just like you make a dough for Roti/Chapati.
•   When you feel that your palms are becoming greasy, it's time to stop mashing the Chena dough.
•   Now prepare small balls of  it as the size will increase afterwards.
•   Then take a pressure cooker add 5 cups of water and 3 and half cups of sugar in it. Boil it for 3 to 4 minutes.
•  Now open the cooker and add the balls in it. Cook  it for 6 to 7 minutes with open cooker whistle.
• Your Yummy rosogolla are ready to serve.