RASGULLA

INGREDIENTS:

• Milk(dudh)- 5cups,
• Sugar(chini)- 1 ¾ cup,
• Water(pani)- 5cup,
• Lemon juice(nimboo)- 1tbsp.
• Rose water(gulab jal)- 1tsp.

METHOD:

1.    Boil the milk in a heavy bottomed pan.

2.    As the milk starts to come up, add lemon juice gradually and stir milk continuously.

3.    The paneer will start separating from the whey. When the paneer separated from the whey, remove it from heat.

4.    Drain the whey using strainer and muslin cloth.

5.    Rinse the paneer under running cold water. Squeeze well.

6.    Wrap the paneer in cloth and hang it for ½ hr to 1 hr.

7.    Place paneer in big plate. Knead paneer until it form smooth dough.

8.    Divide paneer dough into equal balls and roll into balls.

9.     Heat water in pressure cooker by adding sugar.

10.                       Add rasgulla in cooker and close the lid. Cook on high flame.

11.                       When the cooker starts steaming, turn heat to medium flame. Cook for 9-10 minutes.

12.                       Turn off the heat and wait for 4-5 minutes. Pour some cold water on cooker.

13.                       Open the cooker carefully. Rasgulla is ready.

14.                       Allow rasgulla to cool. Add rose water.

15.                       Serve chilled.