Rasgulla

Directions

1.  To make Rasgulla Pour 1 liter full-fat milk into a heavy-bottomed pot and bring it to a boil on a medium flame. then add 1/2 cup lemon juice or vinegar to the boiling milk this will curdle the milk .
2. Strain the curds through a cheesecloth or a clean cotton cloth into a colander, discard the whey.
3. knead the curds until they become smooth and soft ,divide the kneaded paneer into small portions and shape each portion into a smooth ball.
4. Combine 2 cups sugar and 2 cups water in a pot and bring it to a boil on a medium flame. add 1/4 teaspoon cardamom powder to the sugar syrup,Boil the sugar syrup until it thickens slightly.
5. Add the paneer dumplings to the sugar syrup and cook on a
6. Medium flame for 10-15 minutes Press each dumpling gently with a spoon to remove excess syrup.
7. Soak the cooked dumplings in the sugar syrup for at least 30 minutes to allow them to absorb the syrup.
8. Serve the Rasgulla chilled, garnished with chopped nuts.