Recipe for Rasgulla

Ingredients:

4 cups milk
5 tbsp. Lemon juice
4½ cup water
1½ cup sugar
1 tbsp. all purpose flour


Boil milk in a heavy bottom pot. Add 3 tbsp. water to lemon juice. Line up a muslin cloth to a colander and keep it ready in the sink. When the milk starts to boil put lemon juice in it and stir. Boil till you see milk solid (chenna) and water separating. Strain it through a muslin cloth and wash the milk solid in cold water properly. Now squeeze the water from the chenna and keep some heavy pot on it while still wrapped in the cloth and in the colander so that all the water squeezes out properly.
Meanwhile in a pressure cooker bring sugar and water to boil. When most of the water has drained, remove the chenna and knead and make it smooth, dust a little bit of flour and make a smooth dough. Divide the dough into twelve equal parts. Roll into balls and put into boiling sugar water. Cover the pressure cooker lid. Take three whistles. Shut off the heat. Let the pressure cooker cool down. Open it and transfer the rasgullas into a bowl. When they are cool refrigerate them. Serve cold.