Ingredients:
- Milk- 1 litre
- Water- 1 cup
- Sugar – 1-1/2 cup
- Lemon Juice- 1
- cardamom powder or A few drops of rose essence
Method:
- Boil the milk in a heavy pan. Keep it aside for 5 minutes and then add 1 table spoon lemon juice and mix until the milk curdles.
- Keep stirring and add the remaining lemon juice.
- Keep stirring until the water and milk curdles separates completely.
- Strain it with a cotton/ muslin cloth.
- Wash the chhaina with fresh water to wash away the sourness of the lemon.
- Squeeze the excess water and hang the cloth above the sink for 30 minutes.
- Knead the chhaina for 10-15 minutes until it becomes a smooth dough.
- Divide the dough into equal size and shape it into a smooth round ball.
- Take a pressure cooker add the sugar, water and a pinch of cardamom powder/ rose essence. Let the sugar dissolve completely into the water.
- Then add the rasgullas carefully into the sugar syrup.
- Cover the lid and cook for a whistle.
- Keep the cooker in cold water and to release the steam quickly.
- Open the lid, the balls would be closely doubled in size.
- Refrigerate it, Garnish with kesar/ pista and serve chilled.