Rasagulla

Ingredients:

4 cups whole milk
1 1/2 cups half-and-half 

3 tablespoons lemon juice

Sugar syrup:

4 cups water
1 1/2 cups sugar
2 tablespoons rose syrup

Method:

1.Mix both type of milk and spoil it with the lemon juice.
2.Drain out the water from it and put the milk consistency in a cheese cloth.
3.Press the milk consistency in the cheese cloth with some heavy weight,so that all the remaining water comes out completely.It will take about 45 minutes.
4.Take out the milk consistency and rub finely with your hand or mixer.As fine as you can.
5.Make small walnut size round balls.

For sugar syrup:

1.In a pressure cooker or in a large pan mix the sugar and water and allow to just boil.
when the syrup starts boiling ,drop in the balls.
2.If you are making in a pressure cooker close the lid and allow to cook for 15 minutes under medium heat.Do not allow the pressure cooker to whistle .So keep the flame of gas on medium.
3.If you are making in a sauce pan ,drop in the balls when the syrup boils and simmer it for about 25 minutes on medium flame of gas.Allow to cool it completely.
4.When it is cold enough mix the rose syrup and put the milk balls in the fridge .
5.It remains fresh for 1 week.