RASGULLA

Ingredients:
1)4 cups of milk,whole (or) 2% milk
2)1 1/2 cups of cane sugar
3)4 tbsp lemon juice + 1 tbsp water
4)3 to 4 peeled and powdered cardomum

Sugar Syrup:
1)Pour 2 cup of water in a pressure cooker, add 1 1/2 cup of sugar and bring them to boil on medium high. stir occasionally to avoid sticking.

Method:
1)Heat milk on medium-high for 7-8 mins.
2)Add lemon juice slowly.stir slowly & gently until white curd forms on the surface and seperates from whey.
3)On straining this milk,the curd that is obtained is called "cheese" or "chenna" or "paneer".
4)Wash chenna under cold running water to remove flavor of lemon.
5)Twist the cloth that was used for straining to extract water.chenna should be dry.
6)Knead chenna to make a smooth dough.
7)Make small balls of equal size(10-12) of the dough and keep aside.
8)When the sugar syrup comes to boil gently drop the cheese balls and close the cooker.
9)After pressure cooker starts to hiss loud and clear, wait for 5 mins and turn off the stove.
10)Open the cooker after 10 mins and add the cardomum powder to the syrup and stir gently.
11)Refrigerate and served chilled.

Note:The size of the cheese ball will be doubled after boiling.