ROSGULLAS

INGREDIENTS

Milk - 500 ml

Sugar - 1 cup

Water - 1 cup

Lemon Juice - 2 Tsps

Cardamom Powder - 1 / 2 Tsp

METHOD

1. Boil milk in a pan and curdle with lemon juice.

2. Drain all the whey and place the paneer in a

     muslin cloth.

3. Tie the ends and hang it from a height for 30 minutes

     to drain all the whey.

4. Mash the paneer and knead to a smooth dough.

5. Make small balls without any cracks from the smooth

    dough and keep aside.

6. Heat water and sugar in a pressure cooker.

7. Once the syrup starts to boil add the cardamom powder.

8. Drop the balls in the boiling syrup one by one.

9. Close lid of cooker and cook for 3 whistles.

10. Let the pressure release remove lid and see if the rosgullas

      are springy to touch if not, boil for 10- 15 minutes without

      closing.

11. Place rosgullas in a bowl, cool at room temperature chill

      overnight and serve along with the sugar syrup.

Note : The number of whistles may vary with different brands of

           pressure cookers.