Ingredients:

• 1 gallon – Milk
• 1 cup – Lemon juice
• 1 cup – Sugar

Method:

1. Bring the milk to boil and add 1 cup of lemon juice. Turn the stove off.
2. The milk should separate into whey and curd.
3. Pour the milk into a colander, leaving only the curd. Put the curd in a muslin cloth and hang to drain overnight.
4. Place the curd in a food processor and process it for a minute. It should become soft but not sticky.
5. Form small balls from the curd.
6. Meanwhile, the sugar with 3 cups of water and bring this to boil in a pressure cooker.
7. 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.
8. Let the pressure cooker depressurise, remove the rasagullas and repeat previous step with the rest of the rasagullas.
9. Do not use the same sugar syrup more than once.

Recipe courtesy of Sify Bawarchi