Rasgulla

Ingredients:

• 4 cups milk
• 3 tablespoon lemon juice + 1 tablespoon water
• 1 1/2 cups sugar
• 4 1/2 cups water

Method:

1. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally.
2. When milk started boiling, add the lemon juice gradually and stir the milk gently. The milk fat(paneer) will start separating from the whey, turn off the heat.
3. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
4. The whey water can be used for making chapathi dough which makes chapathi very soft. It can also be used to curdle milk while making rasgulla next time which is the traditional bengali method.
5. Wrap the paneer in a muslin cloth and rinse under cold water and squeeze well (This is to avoid the lemon odor from paneer)
6. Squeeze out the excess water from the paneer.
7. Once the water from paneer is completely drained,  take the paneer and knead the paneer well for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
8. Divide the dough into small equal parts and roll them into smooth balls.
9. Mix the sugar and water in a pressure cooker (Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand double the size while cooking in the syrup) on medium high heat and bring to a boil.
10. Once it started boiling, add the paneer balls into the syrup and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes
11. Switch Off the heat and wait till it comes to room temperturee and then transfer to a bowl and refrigerate.
12. Serve the Rasgullas chilled