Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories : Desserts Vegetarian
Indian Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ga Milk
1 c Lemon juice
1 c Sugar
Bring one gallon of milk to a boil. When boiling add
one cup of either white vinegar or lemon juice. Turn
the stove off. Milk should separate into whey and
curd.
Pour into colander, leaving only the paneer/curd.
Leave curd in strainer until cold and dry. This will
take at least an hour (you can leave it overnight).
Place curd in food processor and process for one
minute. It should be soft but not sticky.
Form small balls from the curd. Using vinegar usually
results in about 80 to 100 rasagollas.
Bring one cup sugar and 3 cups water to a boil in a
pressure cooker. Place 20-25 rasagollas in syrup.
Turn off the heat to place the cover on the pressure
cooker. Turn heat on high. When cooker begins to
whistle wait for a couple of minutes, then turn it off.
When pressure cooker depressurizes, remove cover and
repeat previous step with the rest of the rasagollas.
Do not use the same sugar syrup more than once.
