Rasgulla

Directions

1. 1
   1.
2. 2
   Bring milk to boil in a saucepan.
3. 3
   Make sure to stir occasionally and make sure not to burn the milk.
4. 4
   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.