Rasgulla

Ingredients

• • Full fat milk - 1 liter
• • Lemon juice - 2 tablespoons
• • Water - 4 cups
• • Sugar - 1 ½ cups
• • Green cardamoms - 3
• • Saffron - a few

Method

• 1. Boil milk in a pan. Remove from heat and allow it to cool.
• 2. Add lemon juice and mix until the milk solids (paneer) and whey separates.
• 3. Filter the milk solid through a cotton (muslin) cloth. Tie the milk solid in the muslin cloth and hang it for 2-3 hours.
• 4. Blend the paneer into a smooth paste.
• 5. Roll the paneer paste into 8 to 10 balls. Keep aside.
• 6. Heat 4 cups of water and 1½ cups sugar in a large broad vessel (having lid) like pressure cooker or saucepan. After the sugar dissolves, add paneer balls.
• 7. Cover it with a lid and let it cook over medium heat. (If you are using pressure cooker, just put the lid over cooker, do not use a whistle.)
• 8. Cook for 15-minutes. Stir every 5 minutes. The paneer balls (rasgulla) should have increased in size.
• 9. Transfer the rasgulla to a large bowl and let them cool or refrigerate for 5-6 hours.
• 10. Serve and enjoy!