Rasgollas

Ingredients:

4cups of milk

1/3 cup Lime/Lemon juice or Vinegar
4 Cups Water
1 ½ Cups Sugar
Bring milk to a boil on medium heat. When it comes to a boil, stir in the lemon juice or vinegar. Stir till the milk curdles and the whey is separated. Let sit for 5 minutes. Turn off heat. Line a colander with a double layer of cheesecloth and drain. Immediately rinse under cold water to remove the citric residue.
Squeeze out as much water as possible, tie in a knot and let sit in the colander for 20-30 minutes. The less water the better.
Once the water has been drained completely, remove the soft paneer from the cloth into a food processor or to a smooth clean kneading surface. At this stage the paneer will be crumbly and will not hold shape.

If it's in a processor process it for 30 sec.,or begin to knead gently, and continue to do so until the entire paneer comes together into a ball. At this stage, as you knead, your palms should become greasy. Knead for around 8-10 minutes. More than the time, the grease on your hand is a better indication. Also, pinch off a small piece and roll into a ball. If the ball holds shape then your paneer is ready to be used in the next stage.Bring water and sugar to a rolling boil in a clean pressure cooker. Divide the paneer into 10-12 pieces and roll into a smooth ball. If the balls are falling apart even slightly, knead the whole mixture again and then roll into a ball.

Drop these balls into the boiling sugar syrup one at a time. These balls will double in size when done, so make sure there is enough room in your pressure cooker. Do them in two batches to avoid crowding. Close lid and turn heat to high. Place weight on lid and after one whistle, turn heat to low and cook for 7 minutes. Turn off heat and let cool completely before you handle the Rasgollas. Refrigerate before serving.