Milk 1 gallon
Lemon Juice 1 cup
Sugar 1 cup
• Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice. Turn the stove off. Milk should separate into whey and curd.
• Pour into colander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will take at least an hour (you can leave it overnight).
• Place curd in food processor and process for one minute. It should be soft but not sticky.
• Form small balls from the curd. Using vinegar usually results in about 80 to 100 rasagollas.
• Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasagollas in syrup. Turn off the heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to whistle wait for a couple of minutes, then turn it off.
• When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the rasagollas. Do not use the same sugar syrup more than once.