Rasgulla

Ingredients

Makes 8 Rasgullas

For Chenna (Paneer):
2 cup 2% milk
1-2 Tbsp lemon juice

For Rasgulla:
Chenna from above
1 1/2 cup water
3/4 cup sugar - no less
Optional: Few drops of rose water or 2 Kesar strands (not everyone likes it in Rasgulla)

Method

Bring milk to boil
Add lemon juice slowly. Add more if needed. Keep stirring.
After separation of water and chenna begins, boil further 2-3 mins on Med-Hi. Keep stirring slowly.

Use cheese or muslin cloth to drain water. If done very carefully, paper towel can be used with a sieve under it, for small quantities like here.

Wash chenna under cold water to remove tanginess from lemon. Squeeze slowly to dry.

Rub chenna on a surface for at least 2-5mins until it looks very smooth like a dough. More you rub, softer/smoother the Rasgulla will be.

Heat water, add sugar in an open pressure cooker. Bring to boil on Med-Hi. Add small smooth balls of chenna.
Close the cooker with the whistle weight on it and turn heat down to Med. Allow 2 whistles, then let the cooker cool by itself or put it under cold water until the cover can be opened.

Transfer in a bowl.

Add any essence to taste, like rose water or kesar.

Cool in fridge before serving.

Trick

For Chenna - If lemon juice is not enough, may add small amount of water (whey) from curd container. Milk should boiling and frothing for water and chenna to separate.

References

Watch the following at 4:30th mark to see how much to rub the chenna to make it smoother: