Rasgulla

Rasgulla:

Ingredients:
Milk – 1 litre
Lemon juice – 1/2 cup
Sugar – 1 cup
Water – 3 cups
Cardamom powder – ¼ tbsp




Recipe:

1) Heat the milk in a heavy bottom vessel.
2) When the milk starts boiling slowly add the lemon juice until the whey water separates.
3) Now drain the water and collect the paneer in a cloth.
4) Squeeze the paneer as much as possible to drain the water.
5) Keep this aside for 10 to 20 mins to reduce the moisture.
6) Knead the paneer well like chapathi flour. (Note: If this is not in correct consistency Rasagulla may broke or turn hard while cooking. Remove as much water as possible) To make this process simple quick run the paneer in a mixie or food processor for 2 seconds. Make this as small balls.
7) In a cooker add the sugar and water and heat it.
8) When it starts boiling add cardamom powder and the paneer balls.
9) Close the cooker lid and cook without weight for about 15 mins.
11) Now the Rasgulas will be doubled in size.
12) Serve it when chilled.