Rasagulla

Ingredients
Milk: 5 cups
Sugar: 2 cups
Water: 2 cups
Cardomom powder: 1/2 tsp
Lime juice/vinegar: 1/2 tablespoon


Procedure:
Step1:
Boil the milk and add lemon juice/vinegar when it starts boiling


Step2:
The whey starts separating out in 5 to 10 seconds

Step3:
Switch off the flame and collect the paneer in a cloth


Step4:
Wash the paneer to get rid of the vinegar flavour


Step5:
Hang the cloth for 30 min so that all the water is drained out


Step6:
Now knead the paneer for 10 minutes to a soft dough

Step7:
Make small balls (I made around 20 balls).They will double in size when cooked

Step8:
Boil water and sugar in a pressure cooker

Step9:
Slowly drop the rasagullas and pressure cook for about 10 minutes in low flame

Step10:
The rasagullas would have doubled in size.Add cardomom powder as well.

Step11:
Cool the rasagullas.Serve chilled