*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 80   Preparation Time :0:00
 Categories    : Desserts                         Vegetarian
                 Indian                           Cheese
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       ga           Milk
    1       c            Lemon juice
    1       c            Sugar
   Bring one gallon of milk to a boil.  When boiling add
   one cup of either white vinegar or lemon juice.  Turn
   the stove off.  Milk should separate into whey and
   Pour into colander, leaving only the paneer/curd.
   Leave curd in strainer until cold and dry.  This will
   take at least an hour (you can leave it overnight).
   Place curd in food processor and process for one
   minute.  It should be soft but not sticky.
   Form small balls from the curd.  Using vinegar usually
   results in about 80 to 100 rasagollas.
   Bring one cup sugar and 3 cups water to a boil in a
   pressure cooker. Place 20-25 rasagollas in syrup.
   Turn off the heat to place the cover on the pressure
   cooker.  Turn heat on high. When cooker begins to
   whistle wait for a couple of minutes, then turn it off.
   When pressure cooker depressurizes, remove cover and
   repeat previous step with the rest of the rasagollas.
   Do not use the same sugar syrup more than once.
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