Rasgullas! (Indian Sweet Cheese Dumplings In Flavoured Syrup)

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  Step 1

  Bring milk to a boil and after it cools down a little add lemon juice or citric acid and split it.

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  Step 2

  Line a colander with a cheesecloth or big, clean, cotton handkerchief.

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  Step 3

  I used a fresh cotton towel as I felt that the handkerchief I have, wouldn't hold all the cheese in it.

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  Step 4

  Strain the cheese and rinse it under cold running water for a min.

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  Step 5

  Let all the water drain out. bring the cloth together into a bundle and squeeze out as much excess water as possible.

  Hang the bundle from a pipe or a hook for 15 min or so.

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  Step 6

  Open the bundle...

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  Step 7

  ... and transfer the fresh cheese into a plate.

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  Step 8

  Knead it a little and bring it together into a dough.

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  Step 9

  Roll the dough into approximately equal sized cheese balls with the palm of your hands.

  See that the balls are smooth without cracks.

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  Step 10

  Heat 3 cups of water + 2 cups sugar (more or less acc to required sweetness) in a pressure in a pressure cooker.

  Give the balls a final roll and plop them one by one into the syrup.

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  Step 11

  Close the lid and let them cook on high till you get 1 whistles

  Turn off heat and let it sit for 5 min. Hold the cooker under cold tap water.

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  Step 12

  Remove the lid after the pressure decreases.

  The ball will have puffed up to twice the size.

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  Step 13

  Add rose water or cardamom powder or both.

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  Step 14

  Transfer to a vessel.

  After it comes down to room temperature chill it in the fridge for 2-3 hrs

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  Step 15

  Garnish with chopped pistachios and serve.

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