Ingredients:

• 1 litre – Milk (full cream)
• 3 tbsp – Lemon juice
• 2 cups – Sugar
• 3.5 cups – water
• 1 pinch – elaichi powder
• Ice cubes – 12
• Nuts for garnishing (optional)

Method:

1. Heat the milk. When it starts to boil, simmer the flame. Add the lemon juice and stir properly.
2. Heat further until the whey water clearly separates.
3. Put off the flame. Add the Ice cubes and mix well.
4. Take a metal strainer, lined with a cheese cloth or muslin cloth. Pour the curdled milk in it.
5. Wash it well in the running water under the tap to remove the lemon smell and sourness.
6. Squeeze the excess water gently and hang it for 30 minutes.
7. After 1/2 hours take out the paneer in a bowl.
8. Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
9. Make smooth equal sized small balls.
10. Take the sugar, elaichi powder and water in a pressure cooker and boil it.
11. After the sugar gets dissolved completely and the syrup boils, add the balls made carefully, one by one.
12. Cover the pressure cooker and cook it till you get one whistle in low flame.
13. After a whistle, simmer more and keep for another 5 minutes.
14. Put off the flame and let the pressure release by itself.
15. Open the lid to see the rasgullas. By now it would have doubled in size.
16. Let it cool. Refrigerate and serve chilled.
17. Recipe courtesy: Rak’s Kitchen