Ingredients

• 1 gallon - milk
• 1 cup - lemon juice
• 1 cup - sugar

How to Make Rasagulla

• Bring the milk to boil and add 1 cup of lemon juice. Turn the stove off.
• The milk should separate into whey and curd.
• Pour the milk into a colander, leaving only the curd. Put the curd in a muslin cloth and hang to drain overnight.
• Place the curd in a food processor and process it for a minute. It should become soft but not sticky.
• Form small balls from the curd.
• Meanwhile, the sugar with 3 cups of water and bring this to boil in a pressure cooker.
• Place the rasagullas in the syrup., cover and cook on a high flame for a couple of minutes. Once the whistle sounds, turn the stove off.
• Let the pressure cooker depressurise, remove the rasagullas and repeat previous step with the rest of the rasagullas.
• Do not use the same sugar syrup more than once.