KHEER SAGAR

Prep Time :25 mins
Cooking Time : 50 mins
Serve :10

INGREDIENTS
Milk  -  2 liter
Vinegar  -  2 tbsp
Rawa  -  2 tbsp
Water  -  3 cup
Sugar  -  1 cup
Cardamom powder  - 1/4 tsp
Saffron  -  few strands

METHOD
Boil one liter milk in a heavy bottom vessel.
Once cooled,switch off the flame.
Mix vinegar and cover the milk.
After sometime milk is fully curdled.
Strain the paneer and wash 2 - 3 times in a fresh water.
Now we get soft paneer.'
We mash the paneer very well.
Add 2 tbsp rawa into the paneer and mix well.
Knead the paneer again and divide the dough into 20 equal size smooth balls.
Now we take pressure cooker and add half cup of sugar,three cup of water and paneer balls and steam it.
When cooker release the whistle simmer the flame for ten mins.
Once cooled open the cooker lid.
The paneer balls or rasgulla should be floating on the syrup.
Its size should be double.
Now boil one liter milk in a heavy bottom vessel.
Once boiled,keep it in a low flame.
Stir in between thickening the milk.
Cook well till it gets thick.
Add 1/2 cup sugar and cardamom powder and mix well.
Squeeze the cheena/paneer balls n drop them into the thick milk.
Add saffron strands and mix well.
Keep in the fridge for an hour.
Garnish with saffron strands and serve chilled.