RASOGOLLA FOR DIABETICS

Husband having diabetes that doesn't mean to force him to give up desserts.
Using sugar substitute give him flavorful desserts.
Try these Rasogolla with full of flavor,smooth and absolutely delicious.

Ingredients:

2 Lt full cream milk
1 tbsp lemon juice
1 tbs milk
4 cups sugarfree
1 tbs cardamom pdr
Water

Preparations:

Boil milk on high flame when milk start boilling;
Mix lemon juice, stir now the milk start curdling.
Line a colander with muslin cloth.
Once, all the milk curdling, switch off the flame.
Pass it through the muslin cloth lined colander.
Now fresh cheese is ready for making rasogolla.
Wash the cheese 2 to 3 times with normal water.
This will strain all the whey from cheese
(the lemony flavor from cheese)
and will also help in making soft cheese.

Hold the cloth tight and squeeze out the extra water.
Now fold the muslin cloth with cheese inside keep
square shape and place it on a wheat flour strainer,
and place weight on top of the coverd cheese.
After few hours perfect fresh cheese is ready.

Now remove the cheese from the cloth and start
kneading the cheese until it gathers all together
without any lumps . When some fat will
start releasing, stop kneding and make balls.
Make smooth round balls of about 1" diameter.

In a deep and wide kadai add 2 cups of water,
sugar substitute, cardamom powder
and few of saffron(optional) and let it boil.
Give a nice boil on high flame.
Drop 5 cheese balls in the boiling syrup and cover for 2 minutes.
(1" cheese balls will expand into 2", and atleast need 2"
more for the rasgulla to swim in the syrup.)
After 2 minutes, take the lid off and cook on low flame
for another 10 minutes.
Rasgullas will be ready and have increased
in their size and volume and its floating in syrup.

Pour all together in the bowl.
Now the soft, juicy, moist, spongy, rasgullas are ready to eat.
You may store in refrigerator for 4 to 5 days.
If you store more days it will gives soury taste.

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