Rasgulla

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1. 1Step 1: Heat the milk in a heavy bottomed pan firstly.
2. 2Step 2: When it starts to boil, simmer the flame. Then add vinegar mixed with water or lemon juice slowly as you stir.
3. 3Step 3: Once you see a clear whey that is greenish in color, switch off the flame.
4. 4Step 4: Add the ice cubes and mix well. You can also add ice water.
5. 5Step 5: Take a metal strainer, lined with a cheese cloth or muslin cloth. Pour the curdled milk in it.
6. 6Step 6: Wash it well in the running water under the tap to remove the vinegar or lemon smell.
7. 7Step 7: Squeeze the water gently or let the water drain naturally by hanging this chenna for 30 minutes.
8. 8Step 8: I just slightly squeezed the excess water now and then very gently as my cloth didn't drain the water by itself.
9. 9Step 9: After 1/2 hour, take out the chenna in a bowl. It will be now more like a crumble look wise. But there will not be any excess water.
10. 10Step 10: Now knead this for 5-7 minutes gently to make it like a soft and smooth dough.
11. 11Step 11: Make smooth equal sized small balls. I made some 20 balls, you can adjust the number according to the size you want.
12. 12Step 12: Take sugar, cardamom powder and water in a pressure cooker and bring to boil.
13. 13Step 13: After the sugar gets dissolved completely and the syrup boils, add the chhena balls made carefully one by one.
14. 14Step 14: Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle, keep for another 3-5 minutes in low flame.
15. 15Step 15: Put off the flame and let the pressure gets released by itself, then open the lid to see the rasgullas.
16. 16Step 16: By now it would have almost doubled in size.
17. 17Step 17: If you think the sugar syrup is too thin and not sweet enough, boil again in low flame until you get desired thickness of the syrup. You can take out the rasgulla to avoid it getting over cooked.