Rasgulla

Recipe Cuisine: Indian | Recipe Category: Sweets
Preparation Time:50 mins | Serves: 3 to 4

Ingredients

Milk-1 litre(fresh cow milk is good,dont use tetra pack)

lemon-3 tbsp

Ice cubes

Sugar-2 Cups

Water-3 cups

Elachi-3

Nuts for decoration

Method:

In a pan add the milk and bring it to boil.simmer it and keep the ice cubes ready and add the lemon juice and keep stirring til the whey water seperates fully.

Now add in the ice cubes to stop the chenna/paneer to be cooked more and get hard.

Now strain this with a muslin cloth(i used a strainer) and squeeze all the excess water and wash it with a plain water to remove lemon flavor from paneer/chenna and repeat squeezing.

Dont press hard while squeezing,then put the strainer in a big vessel to drip the excess water for about 20 to 30 mins.(dont forget to press it often to squeeze the water)

Once the chenna is ready (it will look almost like a scrambled paneer) gently knead it to make a soft dough.

Make a small balls it comes around 13 to 15 depends on size and cover it with a damp cloth & start preparing sugar syrup.

In a pressure cooker add sugar and water ,once the sugar dissolved completely add in the elachi,let it boil nicely for 2 mins(no need of making string consistency).

Now add in the chenna balls in to the sugar water and pressure cook it for abt 15 mins(make sure your pressure cooker is not leaking one as it will make messy).

Once done let it be soaked for overnight or atleast for 6 to 8 hours.

Yummy Rasgulla's are done;).