(Image source from: Rasgullas)

The eternal Bengali favorite, rasgulla is one sweet that is loved by anyone with a sweet tooth. Soft mounds of cottage chese dunked into sugar syrup - just the thought of it is good enough to get all of us drooling. Today we bring you the recipe of this traditional favorite. Make rasgullas at home and treat your guests to a few mouthfuls this Holi. Happy Holi!

Ingredients

2 l low fat milk (boiled and refrigerated overnight)

1/4 cup lemon juice diluted in 1/4 cup water

1 tsp refined flour or semolina

4 cups thin sugar syrup

Instructions

Skim off the cream from top of the milk.

Boil the milk first and then lower the heat and cook for some more time. Add lemon juice, until the milk curdles.

Turn off the heat and leave the curdled milk undisturbed 5 minutes.

Drain off the excess water and leave the cottage cheese (paneer) in the colander for at least 4 hours.

Mash the cottage cheese smooth.

Add the flour/semolina to it and mash again.

Bring 4-6 cups of water to a boil.

Roll the cottage cheese into smooth balls and drop them into the boiling water. Put a tight lid and let it cook till puffed up.

Allow it to cool, squeeze out of the excess water, transfer to the sugar syrup, let it stay for an hour or so and start hogging.