Ingredients
1/2 litre Whole Milk
1/2 cup milk powder
Vinegar about 1-2 tbsp
150 gms Sugar
Method
1.Take half litre milk and 1/2 cup milk powder as well as 2 cups of water in a large vessel.Mix well and keep it on the stove to boil.
2.Once the mixture is boiled reduce the flame and add vinegar.As soon as milk curdles, separate the cheese with the help of a muslin cloth.Hang it for 1 hour.Before hanging wash it well with cold water.So that the sour taste of vinegar goes away.
3.After one hour take it and run it in the grinder.Take it out from the grinder jar and keep it in the fridge for 10 minutes.
4.Kneed the cheese well until smooth dough is formed.Make smooth balls from the dough.Make sure there are no cracks in the balls made.If there are cracks you need to kneed it more.
5.Now in a broad vessel add 150 gms of sugar with 5 cups of water.Let it boil.
6.Now add the balls and cover with a lid(medium gas mark).
7.After 5 minutes it would double the size..open the lid, gently move the balls with the ladle.Close the lid and simmer the gas and cook for 6 more minutes.
8.When it is 5 minutes remove 3 to 4 ladle of syrup in slightly broad vessel.
9.After 6 minutes remove the balls immediately and put it in the broad vessel(with 3 to 4 ladle of syrup)
10.Now comes another trick just add ice cubes to the broad vessel to cool the gullas and keep it aside.Now take the rest of the syrup and cool it in refrigerator.Add Kewra water to this syrup.Add the rasgulla to the flavoured syrup.Serve it cool.
Note: With the above measure you will get 12 decent size gullas. You can replace the syrup with brown sugar which will change the color of the rasgullas.
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