- Boil milk in a heavy bottom pan. Keep stirring and ensure that it doesn’t burn.
- As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat
- The milk will start to separate. Drain out the whey using a muslin cloth.
- Wrap the separated fat in a muslin cloth.
- Rinse under cold water, and squeeze well to remove the citrus taste.Keep pressing the paneer by placing a heavy object to remove excess water from it.
- Take a small piece of paneer on your palm and rub with your fingers. See if you are able to make a firm but smooth ball. This is the test for paneer.
- In a pressure cooker heat sugar and water. Once the syrup starts boiling add the paneer balls and let it cook for 1-2 whistles.
- The rasgullas will expand to double the size so ensure the cooker is large enough to contain them.
- Serve them chilled although the sponginess reduce when the rasgullas are refrigerated.