PREPARATION

(For Rasgulla)
1. Take a heavy skillet, add 2 litres milk and stir well.
2. Bring it to a boil.
3. Add 2 tablespoons lemon juice and stir well.
4. When you can see the entire milk begins to curdle. Turn off the heat.
5. Place a cloth on top of bowl.
6. Pour the milk on it and squeeze the cloth tightly.
7. Knead it into a smooth soft dough.
8. Pinch a small ball sized ball and make a round ball. Keep aside.
9. Take a heavy pot, add 1300 milliliters water, 250 grams sugar and stir continuously till the sugar is fully dissolved.
10. Bring it to a boil.
11. Now, drop the prepared paneer balls into boiling sugar syrup.
12. Cover it with lid and boil for 5 - 7 minutes or the balls will have doubled in size.
13. Keep aside till it cools completely.

(For Tamarind Chutney)
1. Take a deep pan, add 280 grams tamarind pulp and bring it to a boil.
2. Add 80 grams jaggery and stir continuously until the jaggery is melted.
3. Bring it to a boil again.
4. Add 1/2 teaspoon black salt, 1/4 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon ginger powder and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Remove it from heat and allow it to cool.

(For Green Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Keep aside.

(For Rasgulla Chaat)
1. Place the prepared rasgulla on a serving plate.
2. Add some curd, prepared tamarind chutney, prepared green chutney on it.
3. Sprinkle some chaat masala on it.
4. Garnish with roasted peanuts, sev and pomegranate.