Rosogullah recipe

Ingredients
2 metric capacity unit Low fat milk (Refrigerated long, boiled
1/4 Cup juice (mixed in 1/4 cup water)
1 tsp Refined flour (maida) or flour
4 Cups skinny syrup (flavored with cardamom or rosewater)

How to create
1.Remove no matter cream that forms over the milk.

2.Bring to a boil, lower heat and add the lemon mixture bit by bit, until milk curdles.

3.Does not matter if you are doing not assign the full resolution.

4.Shut off the warmth and leave mixture to rest for five minutes.

5.Drain off water and leave the paneer in a very strainer for a minimum of four hours.

6.Mash paneer terribly sleek (no grains).

7.Add the flour/semolina and mash some additional.

8.Bring 4-6 cups of water to a boil, and form the paneer into balls (smooth ones, no cracks) within the unit of time.

9.Transfer balls into the boiling water, cowl with a decent fitting cowl and let cook until overrated (about twenty minutes).

10.Let cool, squeeze out of the water, transfer to sweetening, chill and serve.