Jaggery (Nolen Gurer) Rasgulla

Line a strainer with cheesecloth and set the strainer over a bowl. Have on hand a pressure cooker.

In a heavy-based saucepan, over medium-high heat, heat the milk, stir, just until it bubbles at the edges. Switch off the flame.

In a bowl, add the lemon mixture to the milk. Within 3 to 4 seconds, it will start curdling. Pour the milk curds into the strainer.

Pour the remaining water over the curds to wash and gather the four corners of the cheesecloth in your hand and squeeze the cloth firmly to remove the excess whey. Add a little water here to drain the smell and taste of lemon, hang it for 5 minutes.

Transfer the curd to another bowl and with the palm of your hands, knead the paneer for 6 to 7 minutes, or until the mixture is smooth. Take a small portion of it and roll into small balls working between your palm. Make sure your balls are smooth and firm. You should be able to make 15 -16 balls, depending on the size of balls.

Meanwhile, in a pressure cooker add jaggery, cardamom powder, water and over medium-high heat, start boiling.

When it starts boiling, add paneer balls slowly and close it. After you hear the first whistle, turn down the heat to medium and keep it there for 8 minutes.