Rasgullas-Cottage cheese sweet

Ingredients:

½ gallon whole milk
½ cup lemon juice (well strained)
Pinch of all purpose flour
1.5 cups of granular sugar
1.5 cups of water
2 Cardamoms

Making cottage cheese:
1) Get the milk to boil in a thick bottomed vessel. Once it starts to boil, reduce the flame to low and start adding lemon juice to the milk in one teaspoon increments. Keep stirring the milk while adding the lemon juice. Keep repeating the process till the milk breaks completely. Let it cool to room temperature.
2) Strain this through a muslin cloth to separate the cottage cheese and make sure to remove all the water thoroughly; else you will not be successful with making the rasgullas.
3) Take the cottage cheese out of the muslin cloth and add a pinch of flour to it.
4) Make small marble sized balls of the cottage cheese and set aside.
Tip: Sometimes it may be hard to make these balls, in that case add a drop of oil between the palms while doing so and apply a constant pressure while rolling the balls.

Sugar syrup:
1) Boil 1.5 cups of water with 1.5 cups of granular sugar and let it simmer on a medium flame for 10 minutes or till it gets a light brown color. Add the cardamoms while boiling for a good aroma.
2) Once done, remove from flame and set aside.

Making Rasgullas:
1) In a flat bottomed pressure cooker add the sugar syrup till half full and add the cottage cheese balls to it (make sure not to add too many of them together)
2) Get the pressure cooker to boil on a high flame and after the first whistle, reduce the flame to medium and let the rasgullas cook for not more than 6 to 8 minutes
3) Remove from flame and let the pressure cooker cool to room temperature before removing the lid.
4) Once done, transfer the rasgullas with the sugar syrup into a bowl and let it sit in the refrigerator for a while.
5) Serve chilled and enjoy this great sweet from Eastern India.
Rasgullas-Cottage cheese sweet
Preparation time: 1 hour