Rasogolla in a Pressure Cooker

Ingredients:

2 liters full cream milk

2-3 tbs lemon juice/Vinegar

2 tbs semolina

4 cups water

2 cups and 4 tbs sugar

½ tsp freshly ground cardamom

Preparation:

Bring the milk to a boil over a medium flame. Stir occasionally to ensure the milk does not burn. When the milk begins to boil, add the lemon juice or vinegar and mix well.

When the curds begin to separate from the milk, turn off the fire and leave the milk aside for 10 minutes to let the curdling process finish.

Strain the cheese and wash it well under running water - to remove all the lemon juice from it.

Now put the cheese in a cheese cloth and hang for 1 hour to completely drain all the liquid from it. Or squeeze properly if you don't want to wait that long.

Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The success of your Rasogolla making effort depends on how smooth you knead the cheese, so give it your best shot! I usually set the timer to 20 minutes and start kneading, first 10 knead the cheese then add the semolina and sugar to the cheese and knead for another 10 minutes.

Mix the sugar, water and cardamom powder in a pressure cooker and bring the mixture to a boil on high heat. Make sure the cooker is large enough to accommodate the finished Rasogollas, as they will expand to double their size while cooking in the syrup!

While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your palms till smooth.

Gently add the balls to the sugar syrup and pressure cook on high heat for 2 whistles. Then lower the heat to medium low and let the cooker seat for 20 minutes.After 20 minutes switch off the flame and allow the Rasogollas to cool completely before serving them. They will have expanded to almost double their original size and will be delicate when hot. Chill for few hours before serving the Rasogollas.