Ingredients:

1. Milk- 1 litre
2. Water- 1 cup
3. Sugar – 1-1/2 cup
4. Lemon Juice- 1
5. 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.