Rasgulla

Rasgulla
Soft, Juicy & Spongy sweet made from milk. The very popular Bengali sweet is originally from Orissa(India).

Recipe from blogs
Yields: 16 Rasgullas

Ingredients:
Whole Milk - 1 liter
Lemon - 2nos.
All purpose flour - 2tsp
Sugar - 1 1/2cups
Water - 3cups

Method:

Extract juice from the lemons. Boil whole milk in a big pot on low-medium heat, stirring occasionally. When the milk starts to boil, add lemon juice.After the milk starts to curdle.Turn off the stove and pour them into a cheese cloth. Wash four or five times in cold water to rinse out all the lemon juice from curdled milk. Tie a knot and hang them over a kitchen sink to drain out the whey. This should take about 1 to 2 hours. The cheese should be dry.

Process the cheese with 2 tsp of flour in a processor(for no more than a minute). Remove the mixture on to a plate. Slightly knead the mixture and divide the mixture into 16 equal parts and roll each part into a ball, taking care that there are no cracks on the surface. Place the cheese balls on a plate dusted with flour.

Pour 3 cups of water in a pressure cooker. Add sugar and bring to a boil on medium heat. When the sugar comes to a boil, gently drop the cheese balls to the sugar syrup. Close the cooker(I use a 4 liter, steel cooker from Prestige). Cook on medium heat throughout.After the first whistle, wait for 5-6 minutes and turn off the stove. Open the cooker after the pressure has come down. Cool before transferring them to a container and refrigerate. Serve cold.

Tips
1. Make sure you do not overcook the rasgullas, they might break apart.
2. For syrup you can use rose essence or cardamom powder or Saffron.
3. If you are using one gallon of milk which will yield about 40 to 45 sphere, make sure u cook only by batches of 12 to 15 depending on the size of your pressure cooker, because the spheres double in volume when cooked. And do not use the same syrup for the second batch.

Another good recipe (non pressure cooker recipe)