Sunday, December 2, 2012


Time 20 min
Paneer 200 gms
For sugar syrup
Sugar 1 cup
Water 5 cups
Cardamom powder 1/4 tsp

Grate paneer (2-3 times) into a very fine powder. Make 1 inch balls around 20 in no. Use your fingers to put pressure and make balls so that balls will get tight. So that balls will not get melt when added to sugar syrup. In pressure cooker add sugar and water. Allow sugar to melt, then allow it to boil for 5-6 min. Then add paneer balls into the cooker, cover the lid. Let it cook for 1 whistle. Then switch off the flame. Keep the cooker for 5 min then release the pressure from the cooker. Remove the lid. Paneer balls will get swollen to its double size. Rasgullas are ready. Just chill and serve.

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