Rasgulla

Take milk in a pan and keep it to boil on a low to medium flame.keep stirring the pot milk.When the milk comes to a boil reduce the flame to it's low.add 1 tbsp lemon juice. First add 1 tbsp lemon juice and stir If the milk has not curdled completely then add 1 tbsp more.

Take a strainer place muslin cloth in strainer and pour cruddled milk and put 1 cup of cold water to remove the taste of lemon.now hand the cloth somewhere to drip for 1 hour.

Remove in a plate knead untill it gathers all together to make a soft and smooth dough.

Now take a deep bottomed pan and put sugar+ water(5 cups)+cardamom+kewra water and bring it to a boil.your thin sugar syrup is ready now.

Divide the dough into 12 equal parts.make a smooth ball.and put in boiling syrup cover and cook for 5 mins on high flame.open give it a one stir again cover and cook for 5 mins.turnoff the flame and let it cool completely then put in refrigerator.

Serve chilled.