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Rasogollas

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Ingredients
1 litre milk
1 kilo granulated sugar
1/2 tbsp fine sugar
2 tsp plain flour or corn flour
2 cups sour yoghurt
8 cups water
5 drops rose essence
a few drops of rose water
Method:
1) Boil the milk and allow it to cool. Remove the cream on top. Heat the milk again, add the yoghurt. Stir the milk well. Leave it undisturbed for 20 minutes. Drain off the liquid.
2) Pour the coagulated milk on a fine cloth and tie it. Hang it for 30 to 45 minutes. Squeeze the coagulated milk in the cloth gently.
3) Place it in a shallow dish. Add the fine sugar, plain flour or corn flour and rose essence. Knead the mixture into a smooth and fine paste with the palms only. Make into balls.
4) In a heavy bottomed vessel heat the granulated sugar and water. Boil the mixture for some time to get a syrup of thin consistency. Keep it hot over a low fire.
5) Drop the balls once by one into the syrup. Cover the vessel with the lid and boil for 10 to 15 minutes. Remove the lid and boil the syrup for 5 minutes. When cooled add a few drops of rose water.
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