Rasgulla

Rasgulla is a traditional Bengali sweet.

Ingredients:
    4 cups milk
    1/4 cup lemon juice
    1 1/2 cups sugar
    4 1/2 cups water
    Pressure cooker

Method:
1.Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
2.As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
3.Once the milk fat has separated from the whey, drain the whey using a strainer or with muslin cloth.
4.Wrap the curd in a muslin cloth, and rinse under cold water, and squeeze well. This process takes out the sourness from the lemon and excess water.
5.Press the wrapped paneer under a heavy pan for about 1 hour.
6.Once the paneer is drained, place on a dry, clean plate and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
7.Divide the dough into 12 equal parts and roll them into smooth balls.
8.Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
9.Make smooth balls from equally divided parts.
10.Add the balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about 7-8 minutes.
11.Wait for 5 min ad open the pressure cooker and remove the rasgullas(it should be spongy and float on the surface).
12.Keep Rasgullas in refrigerator  for 4hrs.
13.Serve chilled Rasgullas and enjoy .It will definately satisfy your sweet tooth.