Rasagulla

Rasagulla

Ingredients:

Milk - 4 cups

Lime - 1/2

For syrup:

· Water - 3 cups

· Cardamom - 1 (crushed)

· Sugar - 3/4 to 1 cup

 

Directions

1. Heat milk in a pan. Stir it once in a while to avoid burning the bottom.

2. Once the milk starts boiling, reduce the heat to medium and add lime juice to it, then milk starts to curdle.

3. After 3 to 4 minutes Paneer is completely separated from milk. Remove this from heat .

4. Strain the Paneer using a nice muslin cloth. Hang the muslin cloth for 1 hour to drain the water from paneer.

5. Then Squeeze the muslin cloth to remove the extra moisture completely.Now remove the paneer from cloth and knead it for 5 minutes.

6. Make equal sized small balls from the paneer and keep aside. Now the Paneer balls are ready.

7. Heat Water, Sugar and Cardamom together in a pan. Once it starts boiling, add the paneer balls to it, cover the pan with a lid and cook for 7 to 10 minutes.

8. You can cook these paneer balls in pressure cooker too. After cooking, the size of the balls will be increased from its original size. 

Tastes yummy when served chilled.