Rasgulla...

This recipe yields 12 rasgullas.

Ingredients:

• Milk -4cups
• Sugar -1 1/2 cups
• Water-4 cups
• Lemon juice or curd to curdle the milk

Procedure:

• Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
• As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. When the milk starts curdling, turn off the heat.
• Drain the whey using a strainer line with cheesecloth or muslin cloth and wrap it.,rince under cold water, and squeeze well. (This process takes out the sourness from the lemon. )
• Knead this panner on a cleaned ,dry surface for 5 min untill tha paneer turns into a smooth soft dough.
• Divide the dough into 12 equal parts and roll them into smooth balls.
• Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
• Add the paneer balls and close the pressure cooker.
• After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
• Make sure the pressure cooker is large enough to accommodate the finished Rasgullas(as they will expand to about double in the volume while cooking in the syrup)
• Turn off the heat and pour cold water over the pressure cooker before opening.
• Serve the Rasgullas chilled.

Note:

1. squeezing water out of the paneer is the most important part of this recipe.
2. You can add 1 spoon of all-purpose flour to paneer before you knead, so that rasgullas will be firm.