Rasgulla

Ingredients:

Whole Milk – 4 cups

Lemon Juice – 1 tsp.

Sugar - 1 cup

Cheese cloth

Procedure:

In a vessel, boil the whole milk. When it comes to a boil add the lemon juice and turn off the heat. Once it curdles, strain it in a cheese cloth.

Run cold water onto the paneer so that the lemon juice taste goes off completely.

Now tie the cloth tightly so that the water drain out completely.Rest the paneer for sometime by placing a heavy vessel on top of it.

Now take out the paneer from the cheese cloth, add 1 tsp of sooji to it and knead for about 5 minutes to a soft dough.

Now make small balls and set aside.

Now in a pressure cooker add 2 cups of water and 1 cup of sugar, bring to a boil.

Add the Paneer balls onto the pressure cooker and steam it for 1 whistle. Yummy rasgullas are ready.

Let it cool and remove the rasgullas from the cooker and serve.

Post your comments or drop a note to @ Krishnasindiancooking@gmail.com