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Rasagulla

Boil milk till it reaches its boiling point. keep boiling and add lemon juice to the milk while stirring. after the milk is broken, remove it from the flame and keep it covered with a lid for 10minutes. remove the water with the help of a muslin cloth. let chhena remain in the middle of the cloth. tie the ends of the cloth and hang it at a height of 5cm for about 15minutes so that the excess water from the chhena drops out. keep the cloth on a flat flour and keep a weight of about 2kgs on it for about an hour. 

Preparation of Rasagulla: 

knead paneer with the palm add flour and knead well with out any lumps for about 5minutes. make lemon size balls out of it and keep them on a plate covered with a wet cloth. dissolve sugar in water in a pressure cooker and cook till it boils. add paneer balls slowly one by one. cover the cooker and cook it for about 15minutes on a high flame. let it cool remove the lid and add rose essence.