Rasgulla

Ingredients

• 1 litre Whole milk
• 2 tbsp Lemon juice
• 1/2 tsp Rose water
• 3 cups Water
• A pinch of Cardamom powder
• 1 1/2 cups Sugar

Method

1. Boil milk in a heavy bottomed pan.When it comes to boil, simmer and add lemon juice stirring continuously.
2. Now add in lemon juice and mix gently, the milk will start to curdle at this point.  Heat until the whey completely separates and turn off the flame.
3. Line a strainer with muslin cloth. Pour the curdled milk through it and wash it under cold water to get rid of the vinegar/lemon juice taste.
4. Gently twist and squeeze out all the water from the Paneer. Hang Paneer/chenna for 20- 30 minutes until the water stops dripping, this step is important. Remove Paneer from cloth, it should feel crumbly but moist.
5. Now knead this for 7-10 minutes gently till you get a soft and smooth dough. The more you knead, the more softer your Rasgullas will be.
6. Divide the dough into equal portions and make smooth balls, ensure that there are no cracks.
7. Add sugar, cardamom powder, rose water and water to a deep and wide pan, and bring this to boil. Once it starts boiling, drop the balls gently into the hot sugar syrup.
8. Cover the pan with a lid and cook for about 10 minutes on high heat. Stir the mixture every 3 minutes to make sure it is cooked evenly. The Rasgullas double in size when its done.
9. Let it cool down completely and refrigerate for 2 hours before serving.