Rasgulla

Its diwali - celebration time...This Diwali,  go syrupy sweet :)

Ingredients (Makes 18 to 20 pieces)

Milk: 1 Litre
Lemon: 1
Sugar: 1 Cup
Water: 1 Cup

Cardamom Powder: 1/4 Tea Spoon
Badam(Almond) /Pistachios: For Garnish

Preparation time: 40 to 45 minutes
Cooking time: 15 to 20 minutes

Method
Stage1 :Making paneer

Squeeze the lemon and strain it
Boil milk.  Once the milk starts to boil add the lemon juice.
Stir continuously till the milk curdles completely

Keep it aside for some time and then take a muslin cloth and pour the curdled milk to it
Strain off the water and pour some cold water and wash it well in running water
Squeeze off the water and hang the cloth for about 40 minutes so that all the water will be drained out
After 40 minutes take the paneer(Indian cottage cheese) from the cloth and knead it to make a smooth dough

Stage 2
Make small lemon sized balls from the dough
Pour water to a wide pan add sugar and cardamom powder
Stir well and allow the sugar syrup to boil
Once the sugar syrup boils well slowly add the paneer balls to it
Allow it to boil well, reduce the flame a bit and let the paneer balls cook for about 8 to 10 minutes
Allow it to cool
Garnish with chopped badam and pistachios and serve cold

Note

After adding paneer balls to the sugar syrup the heat should be maintained well
Do not completely reduce the flame, because the sugar syrup should keep on boiling
Medium heat to be maintained
If you feel the syrup is getting thick when boiling add little hot water.