Name: Chilli Rasgulla recipe by Piyanki Sarkar at BetterButter
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 2
Ingredients: Milk 500 ml; Vinegar; Saffron strands; Green chillies 2-3; Sugar

Instructions

Take 500 ml of milk and boil it. As the milk comes to boil, take off from heat and stir it for 1 minute.Add 1 tsp of vinegar or lemon juice and let it rest for 1 minute.
After a little time,Chenna or paneer will get separated from water, add some ice cold water and strain it using a muslin cloth.Squeeze out excess water and hang the chenna for 10 minutes.
Chena will be dry without water.Put the chena on a greased surface and knead it.Add ½ tsp semolina and make a dough.Take small portions and make into small balls.
Take 5 cups of lukewarm water in a pressure cooker and add 125 gms of sugar to it.Add green chillies.
Bring it to boil, add 1 tsp of milk to it.Put the dough balls in sugar syrup.Take out the whistle from pressure cooker and boil it on high flame for 12 minutes.Take off from heat and cook it.Spread saffron.Put green chillies.Chill and serve.

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