Kesar Rasgulla

Method

• Squeeze out the juice from the lemon.
• To a pan, add the milk.
• Once the milk comes to a boil, add the lemon juice and take it off the heat.
• Immediately, you will notice that the milk will start to curdle. Gently stir it with a spatula, till all of the paneer has separated from the whey.
• Line a cheesecloth on a bowl and drain out the water from the paneer.
• Pull out the cheesecloth and make it into a tight ball.
• Squeeze out any excess water.
• Transfer the paneer into a plate.
• Grease your hands and knead the paneer for 10-15 minutes.
• Roll out the paneer.
• Then, cut it into even size pieces.
• Roll out each piece into the shape of a ball and set aside.
• You can also make a ball and flatten in between your hands.
• In a bowl, add 1tbsp of all purpose flour, then add water to make a slurry. This step is optional.
• In a pan, bring water to a boil.
• Add the sugar and saffron strands.
• Bring the sugar and water to a boil.
• Add 1 tbsp of the slurry.
• Very gently, drop the balls, one by one.
• Let them cook in the sugar water for 7-8 minutes. After a few minutes, they will increase in size.
• Gently lift them out of the water.
• And drop them into cold water.
• Take the sugar water of the heat, transfer it into a bowl, and add the paneer balls to the sugar water.
• Serve hot or cold.
• This will stay in the fridge for up to a week.