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Heat the milk,when it start to boil,simmer the flame, add the lemon juice and stir properly.
Heat further until the whey water clearly separates. Put off the flame.
Add the Ice cubes and mix well.
Take a metal strainer,lined with a cheese cloth/muslin cloth(I used my dupatta). Pour the curdled milk in it.
Wash it well in the running water under the tap to remove the lemon smell and sourness.
Then squeeze the excess water gently and hang it for 30 minutes.
After 1/2 hour,take out the paneer in a bowl.I will be now more like a crumble look wise.
Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
Make smooth equal sized small balls. I made some 25 balls,you can adjust the number according to the size you decide to get.
Apparently take the sugar,elachi powder and water in a pressure cooker and boil it.
After the sugar gets dissolved completely and the syrup boils,add the balls made carefully one by one.
Cover the pressure cooker and cook it till you get one whistle in low flame. After a whistle,simmer more and keep for another 5 minutes.
Put off the flame and let the pressure gets released by itself,then open the lid to see the rasgullas by now it would have doubled in size.
Cool down and refrigerate and serve chilled!
Stuffed Rasgulla with Demerara Sugar
1 litre - milk (full cream)
3 tbsp - lemon juice
2 cups - sugar
3&1/2 cups - water
1 pinch - elachi powder
Ice cubes 12 nos
Nuts (optional) for garnishing
Click here for more Diwali recipes
RECIPES BY RAJESWARI VIJAYANAND
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