Tofu Rose Rasgulla

To make rose rasgullas, add 2 cups of soy milk in a pan, let it boil.

Add 1 tsp lemon juice and stir it continuously to let the milk Nestlé A+ Curdle.

Mix well, remove from heat, and strain the Nestlé A+ Curdled milk using a muslin cloth to drain out the whey.

Transfer the paneer into a bowl, add 1 tbsp chopped rose petals.

Rub and knead the ingredients together to make a soft dough.

Roll into smooth smallsized balls without cracks.

Give a Nestle Twist by adding pistachios.

For the chashni, heat water, add1 tbsp sugar powder, 1 tbsp rose syrup and 1 green elaichi in a pan.

Now, slowly drop the prepared rasgullas into the simmering liquid.

Cover the pan with a lid and cook for 10 min.

Remove from heat, allow to cool and serve.