Rasagulla

Ingredients:

Whole Milk - 1 litre (Four 250ml cups)
Lemon Juice - 3 to 4 tbsp
All Purpose Flour - 2 tsp
Sugar - 1 1/2 cups*
Cardamom - 3 to 4, peeled and powdered
Water - 3 cups

Method:

Boil whole milk in a big pot on low-medium heat, stirring occasionally. When the milk starts to boil, add 3tbsp of lemon juice and stir. Add more if needed.
After the milk starts to curdle.Turn off the stove and pour them into a cheese cloth. Wash four or five times in cold water to rinse out all the lemon juice from curdled milk.
Tie a knot and hang them over a kitchen sink to drain out the whey. This should take about 1 to 2 hours. The cheese should be dry.
Add cheese and 2 tsp of flour to a food processor. Proccess them for 30 to 40 seconds.
Pour 3 cups of water in a pressure cooker. Add sugar and bring them to a boil on medium heat.
Meanwhile knead the cheese mixture again for 40 seconds using hands. Divide them to 15 equal sized portions and roll them to spheres.
When the sugar comes to a boil gently drop the cheese balls to the sugar syrup**. Close the cooker.
After the pressure cooker starts to hiss loud and clear, wait for 5 minutes and turn off the stove.
Open the cooker after 10 minutes and add the cardamom powder to the syrup and stir gently. Let them cool before transferring them to a container and refrigerate.
Serve cold.