Take a metal strainer; lined with a cheese cloth/muslin cloth (I used my
dupatta). Pour the curdled milk in it. Add the Ice cubes and mix well. Ice
cubes are added to stop the curdling at that instant. It prevents the chenna to
become hard and helps for soft texture.
Wash it well in the running
water under the tap to remove the lemon smell and sourness.Then squeeze the excess
water gently and hang it for 30 minutes. I just squeezed the excess water now
and then very gently as my dupatta dint drain the water by itself. But it’s not
a must if the cloth is proper.After 1/2 hour, take out
the paneer in a bowl. I will be now more like a crumble look wise.
Now knead this for 7-10
minutes gently to make it like soft and smooth dough. Make smooth equal sized
small balls. I made some 25 balls; you can adjust the number according to the
size you decide to get. Apparently take the sugar,elachi powder and water in a
pressure cooker and boil it
After the sugar gets
dissolved completely and the syrup boils, add the balls made carefully one by
one. Cover the pressure cooker and cook it till you get one whistle in low
flame. After a whistle, simmer more and keep for another 5 minutes. Put off the
flame and let the pressure gets released by itself, then open the lid to see
the rasgullas – by now it would have doubled in size.Cool down and refrigerate
and serve chilled!
