Rasgulla

The moment i saw this recipe in viji's vcuisine in knew that I had to make this. This is one of the favorite sweets of my kid. You can find the original recipe here. Thank you so much Viji, for sharing this wonderful recipe.

Ingredients:

Full cream milk -1 ltr

Curd - 1 cup

Sugar - 2 cups

Water -4 cups

Cardamom powder - ½ tsp

Method:

Boil the milk. When it starts rising keep adding the curd little by little till the whey separates from paneer. Switch off the stove. Drain out the whey and tie the paneer in a muslin cloth. Hang it for 2 hrs so that all the whey is drained off.

Knead the paneer so that it turns smooth and pliable. Divide it into 20 equal portions and make oblong shapes out of each portion.

Mix sugar and water in a pressure pan and bring it to boil. Add cardamom powder. Then drop all the oblong shaped paneer in the sugar syrup. Pressure cook for one whistle. Open the lid after the pressure subsides. The rasgullas would have doubled in size. They taste better when served chill. I have garnished with saffron strands soaked in milk.