Rasgullay recipe by maham.Soft, Juicy & Spongy sweet made from milk.

Whole Milk 1 liter
Lemon 2 nos.
All purpose flour 2 tsp
Sugar 1 1/2 cups
Water 3 cups
Rose essence 2-3 drops

Extract juice from the lemons. Boil whole milk in a big pot on low-medium heat, stirring occasionally. When the milk starts to boil, add lemon juice. After the milk starts to curdle. Turn off the stove and pour them into a cheese cloth. Wash four or five times in cold water to rinse out all the lemon juice from curdled milk. Tie a knot and hang them over a kitchen sink to drain out the whey. This should take about 1 to 2 hours. The cheese should be dry.
Process the cheese with 2 tsp of flour in a processor(for no more than a minute). Remove the mixture on to a plate. Slightly knead the mixture and divide the mixture into 16 equal parts and roll each part into a ball, taking care that there are no cracks on the surface. Place the cheese balls on a plate dusted with flour.
Pour 3 cups of water in a pot. Add sugar, rose essence and bring to a boil on medium heat. When the sugar comes to a boil, gently drop the cheese balls to the sugar syrup. Cook on medium heat for 5-6 min or when the cheese balls are double in size. Do not overcook them. Cool before transferring them to a container and refrigerate. Serve cold.