RasGulla

INGREDIENTS:
2 ltr milk
1/2 tsp vineger
2 tsp maida
3 cups sugar
1-2 cardomoms / 20-25 pista/broken badam
Kesar (Optional)

PREPARATION:

• Disolve the kesar in milk and boil it. 
• When the milk comes to boiling point, add vineger and stirr the milk slowly.Turn off the heat. 
• Let the milk curdle fully to seperate from water. 
• Now filter the water ad keep in the filter for 1/2 hour to 1 hour so that all water will be drained. 
• Now take the paneer in a vessel add the maida and knead it throughly to make a soft dought out of it. (Some time paneer is so hard u might need to put it in processor for a while to make a soft dough.) 
• In a big vessel add 5 cups of water and add the sugar.(if you like more sweet then ad only 4 cups of water). Put it on heat.let it boil. 
• It should be broken, devide the the dought into 20 portions. 
• Take a portion in between hands and make the round shaped balls by rubbing slowly. 
• While making u can insert eithder a cardomom seeds, pista piece or broken badam/ Almond piece into each balls. 
• Repeat for all 20 portions. 
• Now add all the paneer balles one by one into boiling sugar syrup. 
• Cover the lid and cook it for next 10 mins. now add 1/2 cup of water to the boiling sugar syrup. 
• Cook for next five mins and again add 1/2 more cup of water. 
• Paneer baals will be cooked and swollen to almost double the size. 
• After 5-6 mins turn off the heat. and let the syrup cool down. 
• Refrigerate it and sreve chilled.