Rasgulla

4 cups milk

1 tbsp white vinegar



Bring the milk to a boil on medium heat. When it come to a full boil, remove from heat and add the vinegar. This causes the milk to curdle and the whey separates from the paneer. Leave this as is for about 5 mins for all the paneer to settle down. Strain this in a cheesecloth. Wash the cheese under cold running water for a minute or two to remove any trace of the vinegar. Tie the cheesecloth fairly tightly and hang it to drain for 2 hrs. Then spread out the paneer on a plate and knead it gently for about 5 mins. . When the cheese becomes very smooth, form it into balls. Shape them in a small ball.


For the sugar syrup:



4 cups water

2 cup sugar
1tsp rose water


Add sugar to the water and bring to a boil in a pressure cooker. Gently drop in the cheese balls, close the pan lid (with the whistle on) and cook for 1 whistle.After that cook for 10 more min on medium heat. Immediately take the cooker off the heat and place it under cold running water. This helps to release the steam pressure. Open the lid carefully, you will see the rasgullas have doubled in size.Add 1tsp rose water.