Rasgulla

Ingredients:

• Milk - 1 litre
• Lemon juice - 4 spoons
• Maida - 2 spoons
• Water - 6 cups

Syrup:

• Sugar - 1.5 cups
• Water 1.5 cups
• Milk - 1 spoon

Method:

• Heat milk and when it rises up add lemon juice and stir well and heat it till the milk splits properly (Note: When it splits properly it will seperate in to clean yellowish water and white curds).

• Pour this in a cloth and drain the water.Wash the panneer thrice with clean water to remove the lemon contentSqueeze the cloth so that water will come out of panneer.Put a tight knot around the paneer and hang the cloth for 1 hour.

• Remove the paneer, add maida and knead the dough with flat surface of palm for 15 minutes and keep it aside for 15 minutes.

• In a medium flame boil 6 cups of water in a pressure cooker. Divide the dough in to 16 equal portions and make balls without applying much pressure. Ensure that there are no cracks in the ball.As and when you make the balls drop it in the boiling water. Then close the pressure cooker lid and heat till the first whistle.

• Make the sugar syrup by adding sugar and water in medium flame. Once the sugar fully dissolves add milk and raise the flame and heat for 5 minutes.

• Allow the sugar solution to reach warm temp and remove the impurities by pouring the syrup through a muslin cloth or a fine filter.Once the cooker depressurizes remove the balls and place it on a plate and allow it to cool. Then squeeze the balls to remove the water and drop it in to sugar syrup.

yummy yum Rasgullas are ready!!!