Rasgulla

1. Bring milk to boil in a saucepan. Make sure to stir occasionally and make sure not to burn the milk. Mix lemon juice with 4 tablespoons of water and add it gradually to the boiling milk. Then the milk solid starts separating from the water. Continue to boil it for a minute or two. Then turn off the heat and drain it through a cheesecloth or a thin cotton cloth. The milk solid that is left is called paneer. Run some cold water on the paneer to wash away the lemon flavor. Now squeeze off as much water as you can. Just to check if your paneer is ready, take a small piece on your palm and rub it with you thumb for 3 to 4 times. Then you should be able to make a soft ball out of it.

2. Knead the paneer for few minutes. Then pull off small pieces and make it into small balls. They increase in volume when cooked. So, make sure the balls are small in size.

3. Put the remaining water and the sugar in a pressure cooker and bring it to boil, then add the paneer balls. Make sure there is enough space for the paneer balls to expand. Now close the lid without the whistle and cook for 8 minutes. Then switch off the heat. Open the lid and add cardomom powder. Refrigerate for 1 hour. Serve chilled.