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Desserts Kulfi Ras Malai Gulab Jamun Firni Gajjar Halwa Kheer   Rasgulla   Servings 7-9 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 1/2 litre Milk 2 tsp Refined Flour (Maida) 1/4 tsp Lemon Juice 1 cup Sugar 1 cup Water 4-5 drops Rosewater essence Preparation Heat milk in a pan and bring it to boil. Remove from heat. Add lemon juice. Stir slowly and gently until white curd forms on the surface and separates from whey. On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water. Knead chenna to make a smooth dough. Add flour and knead again. Make small balls of equal size (6-7) of the dough and keep aside. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up. On cooling, add rose wateressence.