How to make bengali spongy rasgulla recipe

Rasgulla is a very famous Bangali sweet made of Paneer/Indian cottage .. Learn how to make soft, spongy and juicy Bengali rasgulla with this easy recipe.recipe of rasgulla......
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Ingredients:

Instructions ( 1 cup =250 ml)

1 litre milk, full cream cows milk

2 tbsp lemon juice

1 cup water

for sugar syrup:

1½ cup sugar

8 cups water

Method

Heat the milk in a pan until just before it boils..then turn off the heat

Add lemon juice.

Stir milk constantly while adding lemon juice..the solid curds will separate from the liquid whey

Place the cotton or muslin cloth in a strainer..and strain out the whey from curds

Rinse the paneer or Cottage Cheese with water...it will help to remove the sourness of chena...

Allow it to for at least 30 minutes

Meanwhile, squeeze the muslin cloth to drain any more water remaining.

Place the muslin cloth on a flat plate, open it and knead the paneer very well using your palms for 3 to 4 minutes or till the paneer is smooth and free of lumps.

Divide the dough into 12 equal parts and roll them into smooth balls.

To make the balls apply some pressure at the first and then release when forming the balls.

Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.

Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about 8-10 minutes.

wait a few minutes before you opening the pressure cooker.