65 minutes Bengali Cuisine, Indian Desserts, Sweets
Boil the milk in a heavy bottomed vessel about by stirring constantly and when it comes to boil add 2 tbsp of lemon juice slowly.
Now the milk fat separates from the water retains the protein while the fat gets washed away in the whey water ( stir it slowly). Now strain the curdled milk using a fine muslin cloth.Add some cold water in the strainer so it takes out the flavor of lemon from the paneer. Allow it drain completely (may be an hour or half an hour).
After that squeeze the muslin cloth (with paneer) so as much water in it comes out (make sure there should be no water in that paneer) Then remove it and knead to a smooth dough without any lumps.
Make a small balls which size you want.Keep aside and cover with a wet cloth. Meanwhile,Take water with 3 cups of sugar in a large utensil and reduce it from 6 cups to 4 cups of water.When it comes to boil add the paneer balls in to it,cover it and cook it for 15 minutes on medium flame.
Then cook it for another 5 minutes on slow flame.
When the paneer balls will expand and it becomes double the size.
Dont overcrowd the utensil with paneer balls.Cook in batches.Then transfer all the rasgullas in other storage(better if earthen pot)</span>