Rasgullas!! are they really tough to make?? I really donno...wanted to give it a try...so here it goes..
These can be used as a base to make a few other recipes like Rasgulle ki nakhre & Rasgulla blackforest Cake
Recipe courtesy :Manjula
Milk 4 cups
Cane Sugar 1 1/2 cups
Lemon juice 2 tbsp+ 1 tbsp water
Boil the milk at medium high. Do stir occassionally...otherwise the milk will get burnt. Let it boil.
Add the lemon juice slowly.Now,the milk start separating frm the water. Leave it for a few minutes.
Drain this water in a muslin cloth.Run cold water through it. Squeeze out maximum water possible.
Now keep the sugar & 4 1/2 cups of water to boil to make the syrup in a pressure cooker. Don't close the lid now. The syrup should be so thin. Just allowing it to dissolve in water is enough.
To check whether the paneer is ready, you can take a few in your palm & rub it for a few seconds & then if you could make a smooth ball with it, paneer is ready .
When the paneer is ready, knead it well & make a few balls with them. This ball will double in size once cooked them in syrup. So take care of that while shaping them.
Now put those balls in the syrup & close the lid of the pressure cooker. After one whistle, simmer the flame for about 7 minutes.
Open them, cool & serve.
Now in certain cases, the balls may be broken or flat (out of shape). Don't worry, as u can turn them into another dessert.
If these are scattered, drain them, boil some milk & make a kheer with them garnished with almonds & pistachios. I'm sure you would luv them. And if they are flat, make rasmalais... :))