Ingredients:
• 1 gallon – Milk
• 1 cup – Lemon juice
• 1 cup – Sugar
Method:
- Bring the milk to boil and add 1 cup of lemon juice. Turn the stove off.
- The milk should separate into whey and curd.
- Pour the milk into a colander, leaving only the curd. Put the curd in a muslin cloth and hang to drain overnight.
- Place the curd in a food processor and process it for a minute. It should become soft but not sticky.
- Form small balls from the curd.
- Meanwhile, the sugar with 3 cups of water and bring this to boil in a pressure cooker.
- Place the rasagullas in the syrup., cover and cook on a high flame for a couple of minutes. Once the whistle sounds, turn the stove off.
- Let the pressure cooker depressurise, remove the rasagullas and repeat previous step with the rest of the rasagullas.
- Do not use the same sugar syrup more than once.
Recipe courtesy of Sify Bawarchi