Rasgulla

Milk - 1/2 gallon

Lemon juice - 1/2 cup (diluted with 2 tbsp water)

Cheese cloth

Sugar - 2 cups

Water - 5 cups

Cardamom pods - 5

In a thick bottom pan, boil the milk.

When the milk starts boiling, add the lemon juice and stir till the paneer separates.

Keep aside for 10 min. 

Strain the paneer into the cheese cloth and wash under cold tap water, to remove any residual lemon flavor.

Squeeze well and remove unto a plate.

Knead the paneer well, like a roti dough.

Knead till the paneer is soft and forms a ball in your hand.

In a pressure cooker, add the water, sugar and crushed cardamom pods.

Mix till the sugar dissolves.

Form small balls of the paneer and add to the pressure cooker.

Don't crowd the cooker, as the balls will expand in size.

Close the lid and cook till 2 whistles.

Cool and serve chilled.