Ingredients : 1/2 litre spoiled milk,1/2 cup sugar ,1 cup water, 3-4 cardamoms ...de peeled & grounded , kesar ( optional ).
I got a thin muslin cloth & filtered it out.The water I collected in a vessel.This water can be used for making rice and for kneading dough for rotis,etal.I washed the paneer in the muslin cloth twice or thrice with water .Pl read step by step instructions at Sangeeta Khanna's blog
Then I kept the paneer all covered up tightly in the muslin cloth for about 1/2 - 1 hour so that remaining water gets drained away.Knead this mass nicely for about ten minutes till no lumps remain.Add 1-2 strands of kesar to this white mass.It will become very soft after kneading for 10 minutes.Apply a little ghee( if needed ) to the palms & make small balls out of the chenna. Repeat the process to make more balls till all chenna gets over.Keep aside.
In a vessel take 1/2 cup sugar.Add 1 cup water .Boil till, all sugar dissolves. Cardammom powder can be added while it is boiling.Put off the gas.
Drop the chenna balls into the sugar syrup.Take a pressure cooker & put the vessel containing chenna balls in sugar syrup in the cooker.Pressure cook till 1 whistle.Then lower the gas & cook for 5 minutes on slow .Put off the gas.I released the pressure after this step by slowly lifting the whistle .Then after the cooker's whistle became silent , remove the whistle.
Then remove the lid of pressure cooker.Take out the vessel containing rasgullas .
The rasgullas were spongy & yet they were flattened...perhaps the syrup was less...so next time ,I will add more water.And still ,the rasgullas were intact not broken or torn. This is better explained at banaras ka khana ...so use more water for syrup.....maybe 1/3 cup sugar & 1 cup water for rasgullas made from 1/2 cup milk.Then the rasgullas will be round.
All who ate them were full of praise for my make over of spoiled milk ...they were very soft unlike market brought ones which are rubbery .So I was thrilled !