Milk - 1 l
Sugar - 1 and 1/2 cup
Lemon juice - 2 tablespoon
Water - 3 cups
Method -
Heat Milk in a container. When it starts boiling add lemon juice to it. The water will separate and Chhena (chhese) will start forming. Allow to to boil till the Chhena separates out completely. Strain the separated milk through a cloth. You will get the Chhena in the cloth. Wash the Chhena in cold water to avoid the smell of lemon in final product.
Knead the Chhena properly and make a dough. Then make small balls of 1/2 a inch diameter. Keep them aside. Heat sugar and water in a pressure cooker. Stir properly and boil it for 5 minutes. Add the Chhena balls into the sugar syrup. Cover the lid of the pressure cooker and cook in medium heat till 3 whistles come out. Allow the steam to release automatically. Open the lid and remove the Rasgolas with syrup into another container and allow to cool.
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