Rasgullas

1. 1

   Heat the milk in a heavy-bottomed pan until it boils and starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour the mixture into a cheesecloth-lined colander; rinse the chenna with cold water to remove the lime juice. Let the water drain completely.

2. 2

   Gather the edges of the muslin cloth like a parcel and squeeze out as much water as you can; you now have soft paneer. Turn the paneer onto a rolling mat or another smooth surface. Knead the paneer thoroughly until it forms a smooth paste. Shape it into a ball and divide into 20 equal portions.

3. 3

   Bring the water to a boil in a pressure cooker; add the sugar to the boiling water and stir until dissolved.

4. 4

   Roll each paneer portion into a smooth ball between your palms, ensuring there are no cracks; gently drop the balls into the hot syrup. Lock the lid onto the pressure cooker and bring it to pressure. Lower the heat to medium-low and pressure cook for 6 minutes.

5. 5

   Release the pressure from the cooker while running it under water; remove the lid. The rasgullas should be floating in the syrup and have expanded 2 or 3 times in size. Transfer the rasgullas and syrup to a bowl. Gently stir in the cardamom. Refrigerate until fully chilled before serving cold.

• Calories 132.02 kcal Moderate
• Protein 2.52 g Low Source
• Carbs 32.18 g Moderate
• Total Fat 0.05 g Low Source
• Saturated Fat 0.03 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 2.2 mg Low Source
• Sodium 34.98 mg Low Source
• Fiber 2.45 g Low Source
• Sugar 31.87 g High
• Added Sugar 2.98 g Moderate
• Calcium 97.25 mg Low Source
• Iron 0.02 mg Low Source
• Potassium 125.88 mg Low Source
• Vitamin A 46.83 mcg_rae Low Source
• Vitamin C 0.67 mg Low Source
• Vitamin D 0.81 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛