Rasgulla

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   1.

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   Bring milk to boil in a saucepan.

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   Make sure to stir occasionally and make sure not to burn the milk.

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   Mix lemon juice with 4 tablespoons of water and add it gradually to the boiling milk.

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   Then the milk solid starts separating from the water.

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   Continue to boil it for a minute or two.

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   Then turn off the heat and drain it through a cheesecloth or a thin cotton cloth.

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   The milk solid that is left is called paneer.

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   Run some cold water on the paneer to wash away the lemon flavor.

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    Now squeeze off as much water as you can.

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    Just to check if your paneer is ready, take a small piece on your palm and rub it with you thumb for 3 to 4 times.

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    Then you should be able to make a soft ball out of it.

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    2.

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    Knead the paneer for few minutes.

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    Then pull off small pieces and make it into small balls.

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    They increase in volume when cooked.

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    So, make sure the balls are small in size.

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    3.

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    Put the remaining water and the sugar in a pressure cooker and bring it to boil, then add the paneer balls.

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    Make sure there is enough space for the paneer balls to expand.

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    Now close the lid without the whistle and cook for 8 minutes.

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    Then switch off the heat.

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    Open the lid and add cardomom powder.

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    Refrigerate for 1 hour.

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    Serve chilled.

* Per serving · 4 servings · Values may vary.