Rasgulla

Milk -1 Litre
Vinegar -3 tblsp

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Sugar-2 cups

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Water-3 &1/2cups

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Elachi powder-1 pinch
Maida-1tbsp

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Ice cubes-12 nos

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Nuts (optional)-For garnish

Method-

1-Boil the milk and add vinegar to make chena.Add  the Ice cubes and mix well. ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps for soft texture.

2. Strain the Chena in a cloth and wash with cold tap water  to  remove the sourness of vinegar. 

3. Press the Chena between the plates to take out excess water.

4. Add maida and make a smooth dough.

5. Make small balls out of it.

6. Boil water, sugar and elaichi powder. 

7. When the sugar is dissolved add rasgulla to it.

8.Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle,simmer more(low flame) and keep for another 5 minutes.

9. Let the cooker cool down by itself. 

Rasgulla are ready 

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