Rasgulla

Ingredients

Milk-1/2 ltr

Lemon Juice-2tsp

Sugar-1cup

Water-2cups

Cardamom powder-a pinch(Optional)

Method

1.Heat milk in a pan and bring it to boil for 10 to 15mints.

2.When milk starts boiling,add lemon juice

3.Wait for the milk to curdle.Remove from the heat.Pour over a thin cotton cloth and
tie it with a tight knot

4.On straining this milk,the curd Is obtained is called paneer.

5.Wash paneer well uing cold water to remove lemon juice flavour.Twist the cloth that
was used for straining to extract water

6.Knead the paneer to make smooth dough.(Knead this as much as u can abt 5 to 6 mints to make rasgullas without crack)

7.Make small balls(by using palm) of the dough and keep aside.

8.Put 2 cups of water and 1 cup of sugar in a cooker…Place the cooker on the stove

9.Let the sugar dissolve.Put the paneer ball in the syrup

10.Cover the cooker.wait for 3 to 4 whistles.

11.Let it cool down…

12.Take out the rasgullas and syrup in a bowl.Soft rasgulla r ready to eat..

Notes

1.U can use 1tsp of maida flour while making dough

2.If u add more maida flour,rasgulla will be hard.I didn’t used maida bt it comes well

3.U can use baking powder to make rasgullas soft and puffy..

4.U can use open pan or vessel instead of cooker and cook for 15 to 20mints,,,

5.Entire process on medium heat..

6.If u have curdled milk,u can use that…