Ingredients: (Makes 10 medium rasgullas)
- Milk – ½ Ltr (Full Cream)
- Lemon Juice – 1 ½ Tbsp
- Water – 1 ¾ cup
- Sugar – ¾ cup
- Cardamom powder – 1 pinch
(Note: 1 cup = 250 ml)
Method: (With Step-by-Step Pictures)
Squeeze it gently to remove the water. Then wash it under running water to remove the lemon taste from it. Again squeeze it so as to remove water from it and hang it for 30 mins so that water goes well from paneer. Its important that water goes well, else you wont be able to knead it proper. Also once water is removed you can keep the paneer prepared in the fridge for one or two hrs or more, so that it becomes easy to work with.
In a deep bowl boil water along with sugar and cardamom powder. Once sugar is dissolved and water starts to boil well and becomes thick add the prepared paneer balls.
Reduce the flame and cover it with a lid and boil for 8-10 mins till the balls double in size. Allow it to cool, refrigerate and serve cold.