MILK - 2 LITRES
firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally
LEMON JUICE - 2 TBSP
once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
stir until the milk curdles keeping the flame on low to medium. do not boil further once water separates completely.
drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious
WATER - 1 CUP
rinse off the curdled milk with fresh water to remove sourness from lemon juice
REST - 1 HOUR
squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost. hang for 1 hour making sure the water is drained completely, yet remain the moisture.
after 1 hour, start to mash the paneer for 5 minutes
mash the paneer till it turns out smooth texture without any grains of paneer. now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.
SUGAR - 1 CUP
n a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom
STIR & DISSOLVE
stir and dissolve the sugar completely.
BOIL - 5 MINUTES
now boil the water for 5 minutes.
drop in rolled paneer balls one by one into boiling sugar water
BOIL - 10 MINUTES
cover and boil for 10 minutes or until rasgulla doubles in size
DROP - COLD WATER
now drop into ice-cold water immediately, to prevent from shrinking in size.
once cooled completely, take into a serving bowl and pour in leftover sugar water.
READY TO EAT
finally, enjoy rasgulla chilled or as it is.