rasgullas

Ingredients

• Servings: 20
• 6 cups milk
• 3 tablespoons fresh lime juice
• 2 1/2 cups white sugar
• 6 cups water
• 1 teaspoon ground cardamom

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. it will curdle right away. you should see the milk solids (chenna) separate from the whey. pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. allow the water to drain completely.
• gather the muslin cloth edges like a parcel and as much water as possible; what you now have is soft paneer. turn the paneer a rolling mat or other smooth surface. knead the paneer well to make a smooth paste. roll into a ball and divide into 20 equal portions.
• bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
• roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. secure the lid the pressure cooker and bring to pressure. reduce heat to medium-low and pressure cook for 6 minutes.
• release the pressure from the cooker while running under water; remove the lid. the rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. pour the rasgullas and syrup into a bowl. gently stir the cardamom into the mixture. refrigerate to chill completely before serving cold.