Rasgulla

All You Need:

• Milk: 2 cups
• Water: 1 and 3/4 cup
• Sugar : 1 cup
• Lemon Juice: 1 and half tbsp
• A pinch of cardamom powder or A few drops of rose essence

The Recipe:

• In a vessel, bring the milk to a boil. Add a tablespoon of lemon juice to it and mix until the milk curdles.
• Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.
• Switch off the heat and strain the paneer in a cheese cloth.
• Wash the paneer with fresh water to wash away the sourness of the lemon.
• Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes.
• Knead the paneer to make a smooth pliable. Kneading the paneer is very important. Knead it for 10 minutes.
• Divide the paneer dough into equal size small portions and shape each portion into a smooth round ball.
• In a wide vessel, add 2 spoons sugar and water and let the water come to a boil. Do not add all the sugar at this step because Rasgullas will not be cooked from inside.
• Close the cooker and cook for a whistle on high flame after which reduce the flame and cook for 5 more minutes. Let the cooker cool down on its own.
• Remove the rasgullas from the syrup and keep them aside. In the same syrup, add the remaining sugar and bring it to a boil. Slightly press each rasgulla and drop it in the syrup..
• Refrigerate for atleast 7-8 hrs and serve chilled. 
• Recipe Link: https://www.youtube.com/watch?v=KBPCogaAbi4