Again if you have tried rasmalai before and good in making homemade cheese/paneer, this would be very easy for you. This sweet is originally from Bihar, but often known as a Bengali sweet.
Ingredients 4 cups whole milk (use small steel tumbler for convenience)
Lemon juice or Vinegar diluted in water
11/2 cup sugar
3 1/2 cups water
Cardamom powder or Rose water
All-purpose flour
CHEESE BALLSBoil 4 cups of whole milk. When it comes to a boil add the lemon juice while stirring. When it curdles completely and the whey water* separates filter the cheese in a clean cloth (it would come out well if you get to use your husband’s baniyan clothJ or a muslin cloth). Hang the cloth for say 20-30 minutes, so that the water drains out completely from the cheese. Rub the outside of cloth so that the cheese becomes smooth from inside. Take out and make smooth dough out of it. If it’s not smooth enough to form balls add 1-2 tbsps of all-purpose flour to it. Knead well to make smooth dough. Make walnut sized smooth balls. Make sure there are no cracks. Do not keep the balls out for a long time as it may become hard. Put it in the cooker as soon as possible.
SUGAR SYRUP
Just before you start making balls, keep the pressure cooker on stove. Add 3 ½ cups of water and 1 ½ cups of sugar. Once it comes to a boil add the balls to it slowly. Close the lid. Once the first whistle goes keep it for 5 minutes and take off. Once the pressure comes down transfer the balls to another vessel, pour the sugar syrup and the rose water over it. Once it cools, refrigerate them. Serve chilled.
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