Boil the milk.

When the forth forms on the top turn off the heat and let it rest for couple of minutes.

Now add the 3 tbsps of rice vinegar and mix well.

Let it rest for 10 minutes. Slowly the milk will start to curdle.

Meanwhile put the cheese cloth or muslin cloth on top of a drainer.

Pour the milk mixture and quickly rinse it with cold water. This ensures that the paneer doesn’t smell like vinegar.

After half an hour I keep this paneer bundle in the drainer again and keep any heavy object on top of this so that any excess water gets drained.

Knead the paneer for at least 5 minutes and make sure it’s not crumbly. (We need crumbles for bhurji) Kneading ensures that yours rasagullas are soft and spongy.

The right consistency is when you prepare the ball and press it in your palm you should be able to drag or flatten it completely, like below. There should not be any crumbles.

Makes small even balls from the paneer.

Meanwhile add the water, sugar and the saffron strands in the pressure cooker or pan and let it simmer. Once the sugar has dissolved and water is about to boil drop these balls gently. Make sure there is ample space as the balls will double the size. If not cook in batches.

Cover the pressure cooker and do not use the whistle.

Once the steam comes out reduce the heat to medium low (I have numbering system, I reduce it to 4) and let it steam for about 6 – 8 minutes. Then turn off the heat.

Let it sit for 5 minutes and once the pressure is gone, gently remove the ragagullas and the syrup and store them in air tight container.

Soak the saffron strands in luke warm water for about 5 minutes before serving. Use that golden yellow liquid and strands for decoration and serve chilled.