Rasgulla

Adapted from : Rakskitchen

Ingredients:

Milk - 4 cups
Lemon juice - 2 - 3 tbsp
Sugar - 2 cups
Water - 3 cups
Cardamom powder - 1/2 tsp
Ice cubes - 7-8
Pistachios for decorating

Method:

1. Boil milk in a heavy bottom pan on medium flame. Keep stirring so that the the bottom of the pan doesn't turn brown. I boil the milk in a milk cooker and once boil transferred it to a heavy bottom pan.
2. Once the milk is boiled slowly add 2 tbsp of lemon juice and stir well.  Heat for another few minutes in low flame. Once the whey water separates, switch off the flame.
3. Add ice cubes immediately. It will help in stopping the curdling process.
4. Line a strainer with a cheese cloth and pour the contents into it. Reserve the whey water. You can use it while making chappathis .
5. Rinse the milk solids under running water so as to remove the sourness of the lemon juice.
6. Gather the cloth from all sides and squeeze it with the hands to remove excess water. Hang it for 30 minutes.
7. After half an hour, take out the paneer into a bowl. It will be crumbled now.
8. Knead it for 8-10 minutes with your hands to make it a soft dough.
9. Make small balls from this dough. I got around 15 balls. Cover it with a moist cloth.
10. Now take a pressure cooker and add sugar and water to it. Also add cardamom powder. Once the water starts boiling , slowly add the balls to it.
11. Pressure cook for 2 whistles on medium- high flame.
12. Allow the rasgullas to cool down and refrigerate it for 3-4 hrs.

Serve chilled!