- Milk (I used whole milk)-6 cups
- Lemon juice-1-2 tbps
- Sugar-1 cup
- Water-2 and 1/2 cups
- Cardamom powder-1/4 tsp
Method for paneer:
- Boil the milk in a heavy bottomed pan over medium heat,making sure not to burn milk.
- Add lemon juice, stirring slowly and gently till cheese separates from the milk.
- Wash the paneer with cold running water to remove the lemon juice flavour
- Pour this in a cheese cloth and drain the water
- Squeeze out all the water from the paneer.To check if the paneer has reached the right consistency, take a little piece of paneer on your palm and rub with your thumb for 30-40 secs. After rubbing the paneer , you should be able to make a firm but smooth ball off it. If you cannot form balls, it means you will have to squeeze out more water from the paneer.
- Place paneer on a dry, clean surface and knead it for 9-10 minutes until it comes to a smooth and pliable dough consistency.
- Now make small balls remember, when they are cooked, they increase in volume, so don’t make them too big.
Method for Rasagullas:
- Take a pressure cooker and heat on medium high heat.
- Mix the sugar, water and few saffron strands in a pressure cooker and bring it to boil.
- Add the paneer balls and close with a lid.
- Make sure that the cooker is large enough to accomodate the rasgullas.
- Because the rasagullas will expand about double the size while cooking in the sugar syrup.
- When the first whistle comes then reduse the flame to medium low and cook for another 5-7 mins.
- Remove from flame and allow it to cool for sometime.
- Now transfer the rasgullas in a bowl.
- Then refrigerate for few hours before serving.
- Finally easy and tasty bengali kesar rasgulla is ready.
Serve the chilled rasgullas and enjoy the taste.