Rasgulla

Ingredients:


Milk 1/2 lt
Sugar 1/2 cup
Cardamom powder 1/2 tsp
Water 1 3/4rth cup
Saffron pinch
Vinegar 1/2 tsp

Method:


Boil milk in a heavy bottomed pan and after boiling add vinegar and wait till it curdles.
After curdling drain the water and take the cottage cheese/chenna in a muslin cloth or in a soft and light cotton cloth.
Hang it for 20 minutes.
After 20 minutes take this cheese and knead well for 3-4 minutes.
Meanwhile take a pressure cooker. Add 1/2 cup of sugar, 1 3/4rth cup of water and boil for 10 minutes. Add cardamom powder and saffron water.(soak saffron in 1 tbsp of warm water)
Now divide the cheese into 10 portions.
Make them into soft balls using your palms.(should be handled gently)
Keep the balls into sugar syrup carefully (as they are very delicate to handle )and close the lid and cook till you get one whistle.
Continue for 3 more minutes in low flame.
Now off the flame and wait till the pressure lost.
Serve chill.


(NOTE: WE CAN ALSO ADD LEMON JUICE INSTEAD OF VINEGAR. FOR THIS WE NEED HALF LEMON)