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INGREDIENTS for Rasgollas:
4 Cups whole milk
4 Cups sugar
4 tsp white vinegar diluted in 1 cup of water
Take a heavy bottomed pan, add the milk. Bring the milk to a boil and add vinegar water till simmer till it starts to curdle. (Add little more vinegar if required but not too much)
When it curdles completely(whey water is clear) switch off the flame and add a few ice cubes to cool the mixture. Strain through a muslin cloth, and squeeze the excess water. Tie a knot to the cloth and hang it for about 2 hrs.
After the last drop of water has dripped, take the paneer and knead it on a plate till it forms a smooth dough. Make smooth balls of about 1 inch diameter. Makes around 12 balls.
Boil 10 cups of water with 4 cups of sugar in a pressure cooker. When sugar has dissolved and the mixture starts to boil add the balls and cover with the lid. Put the weight on the cooker and let it cook for one whistle. Switch off the stove when the cooker gives the first whistle. Do not disturb the cooker. Let it cool off completely.
Rasogollas are ready.
For the sweet rabdi mixture boild 8 cups of whole milk and let it reduce to 3/4 quantity. Add 1 small can of sweetened condensed milk. Garnish with slivered almonds and saffron soaked in 2 tsp warm milk.