KHEERA SAGAR(ANGOOR RABDI)
Whole milk-2 cups
Lemon juice-3 tbsp
Whole milk-6 cups
Sugar-6 tbsp(as per ur taste)
Cardamom Powder-1 tsp
Saffron-few strands for garnishing(optional)
1-Pour the milk into heavy bottomed pan and bring it boil on medium flame.Stir continuously to avoid the burning of the milk at the bottom.
2-When the milk comes to boil,lower the flame and slowly add the lemon juice into the milk.Stir gently.When the milk starting curdling,turn off the flame.
3-Drain the cheese from the whey using the cheese cloth(muslin cloth).Rinse the cheese that is collected into the cloth using the cold water,to take out the taste of lemon from the cheese.
4-Now squeeze out all the water from the cheese and press it under any heavy weight to remove any remaining water from the cheese at least for 1 hour.
5-Then take out all the cheese on the plate.Knead it at least for 4 to 5 minutes to make a soft dough.Divide the cheese dough into 16 to 17 small balls.
6-In a Pressure cooker add the sugar and water.Boil it on a low flame till the sugar dissolves.Now put the small balls in it.
7-Close the lid and when the pressure build, put the weight on and let it cook for 1 whistle.Then simmer it for 5 more minutes in a very low flame.Switch off the stove.
8-Bring the milk to a boil in High heat.Reduce the heat to medium-Low heat and let it simmer.After an hour, add the sugar and cardamom powder.
9-Let it simmer for another two hours to three hours.Keep stirring it every 15-20 mins to prevent it from sticking to the sides and burning.
10-Check the consistency of the milk.It needs to be thick, more than evaporated milk but much less than condensed milk.
11-Half an hour before you stop the simmering of the milk,add the Rasgullas.Before dropping the rasgullas in the milk,squeeze it to remove the sugar syrup.
12-Remove from heat.Garnish with saffron strands,chopped pistachios and sliced almond.Let it cool. Then refrigerate it and serve cold.