INGREDIENTS

INSTRUCTIONS

Bring one gallon of milk to a boil.  When boiling add one cup of either
white vinegar or lemon juice.  Turn the stove off. Milk should separate
into whey and curd.
Pour into colander, leaving only the paneer/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 repeat previous step
with the rest of the rasagollas. Do not use the same sugar syrup more than
once.
Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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