Ingredients:
Full cream milk: 1 litre
vinegar : 2 tbsp
Sugar ½ cup
Water : 2 cup
Elachi : 2 powdered
Method:
boil milk, add vinegar as it comes to boil will become curd.
Drain all the water .with the help of a soft cloth.
the curd you get in the cloth squeeze till all l the water is drained out.
Take the curd on a neat kitchen shelf and start kneading it with hands.
keep kneading till your hands becomes slightly greasy, leave it for ten minutes
now make small balls .
Now make the sugar syrup: add sugar and water in a large wide pan .put in elachi powder and bring to boil as it boils and sugar dissolves completely, start adding balls in it and cover the pan.cook them for 5 mins the balls with double their size,
take them out ant put them in chillinv water for ten mins .
After you take them out of water you wil see the balls are converted into sponge.
squeeze them, as you release they will be back in their size.
Now put the rasgullas in the sugar syrup and refrigerate for 3 hours .
Rasgullas ready to serve
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