Rasgullas

Ingredients:

• Milk - 1 liter (5 cup)
• Sugar - 1.5 cup
• White vinegar - 2-3 tbsp
• Cardamom powder - 1 tsp

Method:

• Bring the milk to a boil in a heavy-bottomed pan till it starts foaming;  cool down the milk a bit. Add 1 cup water in milk for making it cool quickly. This makes chena softer and rasgullas comes out spongier. 
• Add the vinegar little at a time and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the vinegar. Allow the water to drain completely.
• Gather the muslin cloth edges together and express as much water as possible; this is a soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a dough. Roll into a ball and divide into 15-20 equal portions.
• Add sugar and 4 cup water in pressure cooker and let it boil. When it starts boiling place the entire prepared balls in cooker one by one. Cover it with lid and let it simmer once and bring to pressure. After it simmers once reduce the flame and cook for 7-8 minutes more.
• Take cold water in any utensil and place pressure cooker in it. Cool the cooker or place it below water tap so that it becomes cool quickly. Open the lid carefully and take out rasgullas along with sugar syrup in a bowl. Add cardamom powder and make them cool down. After 5-6 hours rasgullas become more sweet and tasty. Serve chilled rasgullas.