Rasgulla

Ingredients:
Milk - 1/2 litre
Lemon Juice - 1 tbsp (or) Curd - 2 tbsp
Water - 2 cups water
Icecubes - 5
Sugar - 3/4 cup
Cardamom powder- A pinch
Badam - for decoration

Steps:

1. Boil milk, simmer and then add Lemon juice/curd.
2. Stir continuously as the whey water and curdled milk separates.
3. Add the ice cubes to them and wait till all of them melts completely.
4. Filter them in a muslin cloth and wash in a running water to remove the lemon smell.
5. Tie into a small bag, squeeze the bag a remove water and place a heavy weight on it, so that excess water expells
6. The paneer would be now in a crumbled form, make into a smooth dough.
7. And roll into small balls (remember that the rasgullas would be double the size of the balls once cooked)
8. Heat the water, add sugar and cardamom, drop the paneer balls one by one. Close the vessel with a lid
9. Open the lid now and then, and in 10 to 15 mins the rasgullas will be double the size.
10. Garnish with badam or nuts of your choice

 Rasgullas are at their best when served chill.