1. Boil fresh cow's milk and curdle by adding the sour whey . 2.
Strain through fine muslin and dip in cold water 4 for 5 minutes .
3. Hang to dry for 1/2 hr. to 45 minutes .4. Cream the panir with
palms of the hand well till it is smooth and soft .5. Divide into
even -sized small balls .6. Heat sugar with water to form a thin syrup
and clarify .7. When syrup starts to boil ,add the rasgullas and allow
to boil for 15 minutes on fast fire . 8. Sprinkle a little cold water
on the boiling rasgullas at intervals of 5 minutes . 9. After half
an hour ,when the rasgulas become spongy and syrup froths over ,remove
from fire and immediately transfer into a dish containing 1/2 cup
cold water .10. Cool and flavour with rose water .
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