RASGULLA

INGREDIENTS::
Milk                                      1 litre
Lemon juice                           1/2 lemon(3-4 tblsp)
Ice cubes                               6
Sugar                                     2 cups

Water                                    3 cups
Cardamom powder                1 pinch
Nuts                                       for garnishing

PROCEDURE::
1) Squeeze the lemon juice and keep aside.
2)Heat the milk.Once it starts to boil stir occasionally so that the milk does not burn.

3)As the milk starts to boil then add the lemon juice gradually and stir the milk gently.
The cheese starts to separate from the whey.
4)Heat further so that the whey completely separates . Turn off the flame.
5)Now add the ice cubes at this stage to prevent from further curdling.
It also prevents paneer from getting hard.

6)Now cover a strainer with cloth(muslin cloth or some dupatta).
Pour the curdled milk to the strainer.
7)Wash the paneer under fresh water to prevent the sourness of the lemon juice.

Knott the cloth so that the water drips from the paneer.
Let it hang for 30 minutes.

7)Take out the paneer in a bowl.
8)Knead paneer for 8-9 minutes.Now roll them into small balls.

9)Now in a pressure cooker add half the sugar quantity,water and cardamom powder.
Boil till the sugar dissolves in the water.Now add the paneer balls slowly into the sugar syrup and close the lid.

Cook till 2 whistles.
Let the cooker cool down completely.
10)Now take the rasgulla aside. Add the remaining sugar to the sugar syrup and let it boil for 5 minutes till the sugar dissolves and then pour the sugar syrup on to the rasgullas.
Garnish with shredded nuts.

Once it is cooled down then refrigerate them or serve as it is.