Rasgulla

• Tips :

• 1. Add lemon juice gradually.

• 2. Chenna/Paneer has to be kneaded until it turns smooth.

• 3. Chenna should be moist but not with dripping water or whey. Too much moisture will break the rasgullas and too little or dry chenna will make them hard.

• 4. To make white rasgulla make sure to use white refined sugar.

• 5. Once the rasgulla’s are cooked let it cool completely and then serve.