Rasgulla

Rasgulla - Preethi Mukesh Rao‎
Milk -1 1/2 litre
Lemon Juice - 3tbsp (or) Curd - 4 tbsp
Water - 2cups
Icecubes - 4 to 5
Sugar - 2 cup
Heat milk, bring it to boil and simmer it. Take 3 tbsp lime juice from a lemon and keep it ready.
When milk starts boiling, + the lemon juice to the boiling milk and stir properly. Stir continuosly till the whey water clears and the milk curdles completely.Now switch off the stove, + ice cubes and allow it to melt completely.
Take a muslin cloth and pour the curdled milk,filtering the whey water completely.Wash it well in running cold water to remove the lemon smell. Squeeze the excess water and hang it aside for 30mins without disturbing it.
After 30mins, the paneer would be crumbly in texture. knead it well for 7-10mins. 1s everything comes together to a smooth dough, form them into smooth normal lemon sized balls and keep aside. I made around 15-20 mini balls.
Heat water in a wide bottomed vessel, then add sugar and keep stirring till sugar dissolves completely. When the sugar syrup boils and starts bubbling, add the balls slowly one by one and simmer it for 3mins.Keep in medium flame and close with a lid. Cook for 10mins opening the lid every 3-4 mins this is to ensure the vapour passes out not allowing the sugar syrup to ooze out. After 10 mins, the balls would be closely doubled in size. Pour the rasgullas along with the syrup in a pressure cooker n cook for 2 whistles