Rasgulla

Recipe is from my friend Pallavi Shenoy

Ingredients:

Milk -1 and 1/2 litre
Lemon Juice - 3tbsp (or) Curd - 4 tbsp
Water - 2 cups
Icecubes - 4 to 5
Sugar - 2 cups

Method:

• Heat milk, bring it to boil and simmer it
• Add the lemon juice to the boiling milk and stir properly. Stir continuosly till the whey water clears and the milk curdles completely. Now switch off the stove
• Add ice cubes and allow it to melt completely.
• Take a muslin cloth and pour the curdled milk,filtering the whey water completely. Wash it well under running cold water to remove the lemon smell. Squeeze the excess water and hang it aside for 30mins without disturbing it.
• After 30mins, the paneer would be crumbly in texture. Knead it well for 7-10mins. Once everything comes together to a smooth dough, form them into smooth lemon sized balls and keep aside.
• Heat water in a wide bottomed vessel, then add sugar and keep stirring till sugar dissolves completely. When the sugar syrup boils and starts bubbling, add the balls slowly one by one and simmer it for 3mins. Keep in medium flame and close with a lid. Cook for 10 mins opening the lid every 3-4 mins to ensure the vapour passes out not allowing the sugar syrup to ooze out. After 10 mins, the balls would be closely doubled in size. Pour the rasgullas along with the syrup in a pressure cooker and cook for 2 whistles