Rasgulla

Ingredients:
Milk - 1/2 liter
Lemon juice - 2 tbsp
Ice cubes - few
Pistachios, finely chopped - few

For sugar syrup:
Sugar - 1 cup
Water - 2 cups
Cardamom powder - large pinch

Procedure:

1. Take a wide cooking vessel, add milk and heat it. When the milk starts boiling, add lemon juice and stir well until the milk curdles and the whey gets separated. 
2. Once the whey gets separated completely, switch off the flame and add ice cubes (this helps to stop the process of curdling and prevents hardening).
3. Take a wide strainer with muslin cloth transfer the whey and water in to it. Once all the water gets discarded place this under running tap water to wash the whey (this process removes the sourness of lemon).
4. Bring the edges of the cloth together and squeeze all the excess water. Now hang the whey cloth for at least 30-45 minutes until all the moisture gets escaped.
5. After some time, remove all the washed whey from cloth and knead it continuously for 10-15 minutes until you get a nice smooth dough.
6. Take a small portion of dough and make in to small balls of required size and set aside until used.
7. Heat a pressure cooker, add sugar, water and stir well until all the sugar dissolves completely. When the sugar syrup is boiling, add cardamom powder and mix well.
8. Now slowly transfer all the balls in to boiling syrup. Be sure that you do not overcrowd the vessel. Once after cooking they almost turn double.
9. Close the lid and cook under low flame until you hear one whistle. Switch off the flame and wait until all the steam escapes on its own.
10. Now open the lid wait for few minutes and transfer the prepared rasgullas in to refrigerator along with syrup at least for 30 minutes.
11. Finally serve chilled rasgullas with chopped pistachios and relish.