Rasgulla Recipe

Ingredients

Milk – 1 litre

Lemon juice – 2 ½ tbl.sp

Or yoghurt – 4 tbl.sp

Sugar – 1 cup

Almond and pistachio

Method

Heat milk in a pan, when it starts boiling, add lemon juice or yoghurt and stir till the milk curdles and the whey separates completely.

Take muslin cloth and pour the curdle milk into it. When the whey water is removed, wash the paneer in water to remove lemon smell from it. Now squeeze out the excess water, tie it and  hang it for about half an hour to 45 minutes.

Remove the paneer and knead it for 10 to 12 minutes till it forms a smooth and pliable dough.

Make lemon size balls, when you make the balls, see that the surface is smooth and there are no cracks on the surface. Keep aside.

Heat water in a pan, add sugar and cardamom powder.

When it starts boiling, add paneer balls one by one into it,

Cover it and pressure cook until one whistle or cook in a pan for 10 minutes, stir occasionally.

When you pressure cook it, after one whistle immediately keep the pan below a running tap so that all the steam is released.

Open the pan and you will see it has double in size.

Cool it, decorate it with almonds and pistachios and serve.

Use this whey water for kneading chapatti dough.