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Rasagolla

1 gallon milk
1 cup lemon juice
1 cup sugar

Bring one gallon of milk to a boil. When boiling add one cup of
either whiter vinegar or lemon juice. Turn the stove off. Milk
should separate into whey and curd.

Pour into collander, leaving only the panir/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 rasgoolas 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 rasgoolas. Do not use the same sugar
syrup more than once.

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