Rasagolla

Ingredients
Milk 1 gallon
Lemon Juice 1 cup
Sugar 1 cup

Preparation
· Bring one gallon of milk to a boil. When boiling add one cup of either whiter
vinegar or lemon juice. Turn the stove off. Milk should separate into whey
and curd.
· Pour into colander, leaving only the panir/curd. Leave curd in strainer until
cold and dry. This will take at least an hour (you can leave it overnight).
· Place curd in food processor and process for one minute. It should be soft
but not sticky.
· Form small balls from the curd. Using vinegar usually results in about 80 to
100 rasagollas.
· Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place
20-25 rasagollas in syrup. Turn off the heat to place the cover on the
pressure cooker. Turn heat on high. When cooker begins to whistle wait for
a couple of minutes, then turn it off.
· When pressure cooker depressurizes, remove cover and re- peat previous
step with the rest of the rasagollas. Do not use the same sugar syrup more
than once.