First add the milk in a clean vessel and bring it to boil. Do stir in between to avoid burnt bottom. Mix 2 Tbsp water to the lemon extract and keep it aside.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/ras1.jpg" alt="rasgulla" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/ras2.jpg" alt="rasgulla" width="47%" />
Once the milk starts to boil, turn off the flame. Start adding the lemon extract to the milk, little by little at regular intervals and keep stirring. The milk will start curdling. Let the curdled milk rest for 5 minutes.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/ras4.jpg" alt="rasgulla" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/ras5.jpg" alt="rasgulla" width="47%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/ras6.jpg" alt="rasgulla" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/ras7.jpg" alt="rasgulla" width="47%" />
Now take a clean muslin/cotton cloth and place it in a strainer. Pour the curdled milk into the cloth. The water (Whey) will get drained and the milk solids would remain in the cloth.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/ras3.jpg" alt="rasgulla" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/ras8.jpg" alt="rasgulla" width="47%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/ras9.jpg" alt="rasgulla" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/ras10.jpg" alt="rasgulla" width="47%" />
Now run the milk solids under cold water, to remove the sourness of the lemon. Now gather the sides of the cloth and squeeze the milk solids to remove excess water. Set this packet over the strainer or just hang this cloth for 30 mins, so that the excess water gets drained off. The resulting product from this step is paneer / Indian cottage cheese and used in various Indian cuisines. Optionally, when making paneer, use a heavy weight on top of the packet, to firm it up and make it hold its shape. We do not need to use the weight here while making rasgulla.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/ras11.jpg" alt="rasgulla" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/ras12.jpg" alt="rasgulla" width="47%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/ras13.jpg" alt="rasgulla" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/ras14.jpg" alt="rasgulla" width="47%" />
Now, remove the paneer from the cloth and start kneading it using your palms for 10 minutes. Knead until you end up with a smooth soft ball. Divide into 3 equal portions. Add green and orange food color to 2 of the portions. Knead them until the color mixes evenly. Leave the 3rd as it is.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/ras15.jpg" alt="rasgulla" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/ras17.jpg" alt="rasgulla" width="47%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/ras22.jpg" alt="rasgulla" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/ras23.jpg" alt="rasgulla" width="47%" />
Make small sized balls from the dough by rolling them between your palms. It is important to make smooth and perfect round shape or else they might break when soaking. Keep them aside.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/ras20.jpg" alt="rasgulla" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/ras21.jpg" alt="rasgulla" width="47%" />
Now prepare the sugar syrup by adding water and sugar, stir them until the sugar dissolves. Add the cardamom powder and rose essence to the sugar syrup and once it starts boiling, add the prepared balls into the boiling syrup. Turn the flame to medium and let the rasgullas get cooked for about 15- 20 minutes. Cook covered and check at regular intervals. Rasgullas will puff up and double in size.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/ras18.jpg" alt="rasgulla" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/ras19.jpg" alt="rasgulla" width="47%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/ras25.jpg" alt="rasgulla" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/ras26.jpg" alt="rasgulla" width="47%" />
Turn off the flame let them cool down and come to room temperature. Then refrigerate and Serve chilled.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/rasgulla-1.jpg" alt="tri color rasgulla" width="100%"/><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/rasgulla-2-.jpg" alt="tri color rasgulla" width="100%"/><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/rasgulla-3.jpg" alt="tri color rasgulla" width="100%"/><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/rasgulla-4.jpg" alt="tri color rasgulla" width="100%"/>