RASGULLA

Rasgulla

Ingredients

Milk-5oo ml
Lime juice or vineagar-1/4 cup

Sugar-1 1/2 cups

Water-3 cups

Method

Mix the lime juice or vinegar with 2 tspn of water. In a pan boil the milk. When it starts boiling add the lime juice or vinegar and stir continuously until the milk curdles continuously. Now take the pan and strain the whey water using a muslin cloth. Wash the paneer in cold water so as to remove the smell or sourness of lime juice and drain the water completely by squeezing the muslin cloth. Now take the panner, place it in a clean place and knead for 5 minutes, make a soft smooth dough out of it. The better u knead, the tastier will be the rasgullas.

Now make small smooth balls from the paneer. In the meantime, mix the sugar and water in the pressure cooker and bring it to a boil. When it starts boiling add the panner balls and close the lid. If u have many panner balls cook in two shifts as the panner balls would expand double their size while cooking in sugar syrup.

Cook in medium flame, after the first whistle simmer it and cook for another 5 minutes. When the pressure gets released open the cooker and take out the rasgullas. If u feel like making the consistency of the sugar syrup thick, add some more sugar to the sugar syrup and boil. When u get the desired consistency take the sugar syrup and add the rasgullas to it. Refrigerate the rasgullas and serve chilled.

Tips

U can add elachi powder or saffron in the sugar syrup.