Rasgullas

Rasgullas

1.Full Fat Milk -1 litre

Lime juice-3-4 tbsps

Ice cubes-10

Boil milk in a pan.Once the milk starts boiling add the lime juice and stir till the whey water clears and the milk curdles.completely.Add the ice cubes and allow it to melt completely.Sieve the curdled milk using a muslin cloth.Wash it well in running cold water to remove the lemon smell.Squeeze out the excess water and hang it for 30 minutes.

After 30 minutes Remove the Paneer into a bowl and knead it for 10 minutes till it’s smooth pliable dough.Make small lemon size balls.I got 26 small balls with this.

2.Water-2 cup

Sugar-3/4 cup

Cardamom-2

Boil water and sugar in a vessel.Add crushed cardamom to it.Once the sugar syrup comes to boil and bubbles ,add the balls one by one and simmer for 3 minutes. The balls will go to the corner,move them to the middle.Reduce the flame to medium and cover it with a lid and cook for 10 minutes,opening the lid after every 3 minutes ensuring the vapor passes out .After 10 minutes the balls will be almost doubled.Now the Rasgullas are done.Let this cool completely.Refrigerate and serve the Rasgullas with sliced pistachios.