| 1 | Bring one gallon of milk to a boil. |
| 2 | When boiling add one cup of either white vinegar or lemon juice. |
| 3 | Turn the stove off. |
| 4 | Milk should separate into whey and curd. |
| 5 | Pour into colander, leaving only the paneer/curd. |
| 6 | Leave curd in strainer until cold and dry. |
| 7 | This will take at least an hour (you can leave it overnight). |
| 8 | Place curd in food processor and process for one minute. |
| 9 | It should be soft but not sticky. |
| 10 | Form small balls from the curd. |
| 11 | Using vinegar usually results in about 80 to 100 rasagollas. |
| 12 | Bring one cup sugar and 3 cups water to a boil in a pressure cooker. |
| 13 | Place 20-25 rasagollas in syrup. |
| 14 | Turn off the heat to place the cover on the pressure cooker. |
| 15 | Turn heat on high. |
| 16 | When cooker begins to whistle wait for a couple of minutes, then turn it off. |
| 17 | When pressure cooker depressurizes, remove cover and repeat previous step with the rest of the rasagollas. |
| 18 | Do not use the same sugar syrup more than once. |
