Mini choco gulle in caramel rabdi

Boil 1 litre milk in a pan

Turn the flame on low and let the milk thicken

Stir occasionally

When the milk turn creamy and thick mix hershey's caramel syrup and switch off the flame

Let it cool on room temprature and keep in fridge

Caramel rabri is ready

Mix hershey's chocolate syrup in 1/2 cup milk

Put remaining milk in a milkpan

Put on medium flame to boil

Mix chocolate milk

When the milk become chocolaty switch off the flame

Mix lemon juice in 2 spoon of water and mix in chocolaty milk

Let the milk curdle completely

Seive the milk in a thin muslin cloth

Pour 2 cup cold water to extract the sour taste of lemon

Squeeze excess water and hang the cloth for 30-40 minutes to remove excess water

The mixture should be not too much dry and not too much moist

Put the mixture into a plate and mash with palms for 3-4 minutes

Mix cornflour and knead for 5 minutes

Make small balls from the dough without crack

If there are cracks then it need to be mashed more

Boil sugar and water in a big pan

Put chocolaty balls in the sugar syrup and cover with a plate

Boil on high flame for 5 minutes

Turn the flame low and boil for 15-20 minutes more

The balls will be double in size then switch off the flame

Let it cool

Dip chocolaty rasgulle in caramel rabri and keep in fridge for 30 minutes

Serve to your guest and family.