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Rasgullas
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 110 minutes
Pressure cooker milk dumplings in cardamom syrup.
Ingredients:
6cups milk
3tablespoons fresh lime juice
2.5 cups white sugar
6cups water
1teaspoonground cardamom
Instructions:
In a heavy-bottomed pan, bring the milk to a boil until it foams. Add lime juice quickly and stir to curdle. Strain the mixture through a cheesecloth-lined colander, rinse the chenna with cold water to remove lime juice, and let drain.
Wrap the muslin cloth tightly to squeeze out all the water, leaving you with soft paneer. Transfer the paneer onto a smooth surface and knead it thoroughly until smooth. Shape into a ball and divide into 20 equal portions.
Begin by swiftly bringing the water to a boil in a pressure cooker, then incorporate the sugar until fully dissolved.
Shape the paneer into smooth balls without cracks and add them to the hot syrup. Seal the pressure cooker, bring to pressure, then cook on medium-low heat for 6 minutes.
Release the cooker's pressure under running water and remove the lid. Rasgullas should have expanded 2 or 3 times their size and be floating in the syrup. Transfer rasgullas and syrup to a bowl, stir in cardamom gently. Chill in the refrigerator before serving cold.