Rasgulla

In retrospect , I should have added 1 tspn of all purpose flour to the cheese. Though these rasgullas did not fall apart, they were very soft. The trick is to steam the rasgullas in very little sugar and water and add more sugar later. Next time I will boil the balls for 10 minutes.

makes 20

1/2 gallon of whole milk
1/4 quart half and half
1 cup sugar
6 cups water
juice of 1 lemon
1/4 cup sugar
1 1/2 cup water

1. Boil the milk and add the lemon juice.
2. When the cheese separates and trhe water becomes clear add ice to stop the curdling.
3. In a fine cheese cloth separate the cheese. Hang it for two hours.
4. Run in a food prcessor to smoothen out the cheese.
5. Make twenty balls from the cheese. Make sure the balls are smooth and there are no cracks.
6. Add 1 cup sugar to 6 cups water and bring to a boil. Cover with a lid.
7. Add around 6-7 balls at a time.
8. Steam for 5-6 minutes. The lid should be on the pan.
9. For the third batch add the remaining sugar and water. Bring to a boil. Add the remaining balls.
10. Alternatively add all the balls to sugar and water in a pressure cooker. Steam till you hear 1 whistle. Immediately pour cold water on the lid of the coooker and let the steam escape.
11. Chill the rasgullas overnight.