Ingredients: (Makes 10 medium rasgullas)

• Milk – ½ Ltr
• 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)

In a deep bowl take the milk and bring it to boil.

 

Once it starts boiling add lemon juice and mix well.

 

Keep stirring until the clear water separates and remove it from stove.

 

Take a clean cloth and pour the curdled milk in it. ( I used a cotton towel)

 

Squeeze it gently to remove the water. Then wash it under running water to remove the lemon taste from it. Again squeeze it gently so as remove water from it.

 

Take the paneer prepared in a bowl.

 

Knead it well so that it becomes soft and smooth. Apply little oil in your hands if its sticking.

 

Make it into 10 small balls. You don’t need to worry about the size, as it almost doubles after the final step.

 

In a deep bowl boil water along with sugar and cardamom powder. Once sugar is dissolved and water starts to boil well 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. Aloow it to cool, refrigerate and serve cold.

Also check out Gulab Jamun and Coconut Burfi

 

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