PALM JAGGERY RASMALAI

Prep Time  : 25 mins
Cooking Time : 30 mins
Serve : 4


INGREDIENTS
Milk   - one and half ltr
Sugar  -  1/2 cup
Water  - 2.5 cup
Lemon juice  -  2 tbsp
Cardamom powder  -  1/4 tsp
Palm jaggery  - 1/2 cup
Silver vark  -  1 sheet

METHOD
Boil half ltr milk in the heavy bottom vessel.
When it boiled switch off the gas.
Add lemon juice and cover the milk.
After few mins milk is fully curdled.
Strain the milk in a muslin cloth and wash in a fresh water for 2 - 3 mins.
Hung the paneer in a muslin cloth for half an hour.
Now we  get soft paneer.
We mash the paneer very well and make a soft and smooth dough.
Divide the dough in ten  balls.
Roll each balls between your palms.
All the balls are made in the same way.
Now we take pressure cooker.
Add half cup of sugar and two and half cup of water and also add  paneer balls and steam it.
When cooker release the whistle simmer the gas for ten mins.
Once cooled,open the cooker lid.
The  rasgulla should be floating on the syrup and its size should be double.
Boil one ltr milk in a heavy bottom vessel.
Once boiled keep in a low flame.
Stir in between thickening the milk.
Cook well till it gets thick.
Add  1/2 cup of palm jaggery and mix well.
Drop the paneer balls into the thick milk.
Add cardamom powder and mix well.
Keep in the freeze for two hours.
Garnish with silver vark and
Serve chilled.