ORANGE RASGULLA

Prep Time : 30 mins
Cooking Time : 15 min s
Serve : 10

INGREDIENTS
Milk   -   5 cup
Sugar  -   1 cup
Water  -   3 cup
Lemon juice   -  2 tbsp
Cardamom powder  -  1/4 tsp
Saffron food color   -  a pinch

METHOD
Boil the milk in a heavy bottom vessel.
Once boiled switch off the flame.
Add lemon juice and cover the milk.
After few mins, milk is fully curdled.
Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times.
Hung the paneer / cottage cheese in muslin cloth for half an hour.
Now we get soft paneer / cottage cheese.
We mash the paneer / cottage cheese very well.
Add saffron food color and make a soft and smooth dough.
Divide the dough into 12 equal size balls.
Roll each ball between your palms.
Shape each ball to flat patties of medium thickness.
All the balls are made in the same way.
Now we take pressure cooker and add two cup of sugar ,three cup of water,cardamom powder and also add paneer / cottage cheese balls. and steam it.
When cooker release the whistle simmer the flame for ten mins.
Once cooled,we open the lid.
Orange rasgulla should be floating on the syrup and its size should be double.
Serve chilled.