Rasgulla

All my fellow bloggers are posting a lot of recipes for deepavali. The first thing I do every morning is to check out all the beautiful posts of my blogger friends and find out who made which sweet or savory item today :). Today I tried to make badam/almond burfi and it turned out as badam halwa, I reduced the amount of sugar in the original recipe and I guess that was one of the reasons behind burfi turning into halwa :). I do not eat many sweets, so I hardly try my hand at making them, however after looking at all the wonderful posts on sweets, I did not want to give up after the badam burfi incident. So, I tried making rasgulla. I followed the recipe posted by Raks and though my rasgullas did not turn up as good as hers, they were very yummy and we loved them. Thanks for the recipe Raks.

Ingredients:
Full Fat Milk - 1 litre/4 cups
Lime juice - 3 tbsp
Water - 31/2 cups
Sugar - 2 cups
Rose Water - 1/2 tsp

Method of Preparation:
1. Heat milk in a heavy bottomed pan till it starts boiling. Simmer the heat and add the lime juice and stir it.
2. On low heat, wait till the whey water becomes clear, then turn off the heat.
3. Line a strainer with cheese cloth/muslin cloth and pour the curdled milk into it.
4. Put the strainer with the paneer under cold running water, so that the paneer gets rid of the lime smell and sourness.
5. Squeeze the excess water, by gently squeezing the paneer in the cheese cloth and hang it for 30 minutes or press it under heavy weight, so that all the moisture gets drained.
6. Add the paneer to a mixing bowl and knead it for 10 minutes, until you get a smooth dough.
7. Meanwhile add the water, rose water and sugar to a pressure cooker and let it boil.
8. Make small smooth balls out of the paneer and add them gently into the boiling sugar syrup, one by one.
9. Pressure cook the paneer balls till you get one whistle on low heat. Let it simmer for 5 more minutes on low heat after the first whistle. Then turn off the heat.
10. After the pressure is released, the rasgullas should have doubled in size.
11. Let the rasgullas reach room temperature before refrigerating them.
12. Enjoy the ragullas chilled.