Rasagulla

• Full Cream Milk- 500 ml
• Lemon - 1 big
• Sugar - 2.5 cups
• Water - 1.5 cup
• Saffron - 2-3 threads (optional)

Serves ~ 15 rasagullas

Cooking time ~ 30 min + 4 hrs waiting

Method:

• Boil milk in a heavy bottomed vessel and add lemon till whey separates completely. 
• Strain it in a soft cloth and wash it in running cold water for 2-3 times. This will remove the lemon flavour from the paneer. I missed this step when I tried rasagulla for first time and it spoiled the taste.
• Hang the cloth for around 3 hours.

• When you check the paneer after 3 hours it should be crumbly and shouldn't be soggy. This is the right consistency.
• Now knead the paneer like chapati dough and make small balls (amla sized) and keep aside. This will almost triple in size so watch out while preparing the balls.
• In a cooker add the sugar & water and bring it to boil. Now slowly drop the paneer balls one by one (don't be scared, they wont break). Once you finish off putting all your balls, add saffron. Rasagulla will taste great without any flavour, saffron is just an addition.
• Now close the lid and put the whistle. Pressure cook for around 15 minutes.
• Once the pressure subsides, open the lid to see super spongy rasagullas , ready to eat.
• Serve it warm or chilled.

• I've heard people make it without pressure cooking also but I personally feel pressure cooking gives extra sponginess. You can try cooking it in a closed vessel as well.

Wait, don't throw away the whey water. It is extremely nutritious and can be used to prepare super soft and tasty chapatis. Just use the whey water instead of normal water while kneading dough.