In a non-stick pan,add milk,let it boil. When it starts boiling add lime juice.
The milk will start curdling, when it curdles,switch off gas. After this point do not boil milk.
Now using a Muslin / Cheese cloth, strain the curdled milk.
Tie the muslin cloth, and in the colander,keep this muslin cloth tied potli and run drinking water through it. This will help remove the lemon taste.
Now tie the cloth to your kitchen tap and let it drain the water.
Let it be there for almost 1 hour.
Try to press it slightly with hands to drain excess water.
Do not make it too dry or do not leave it too wet. In either case the rasgullas wont turn out good.
Now in a bowl,keep the drained cottage cheese,add sugar and semolina and knead it to make a smooth soft dough.
You have to knead the dough for quite some time as it should start leaving butter or your hands should feel the sticky substance from the dough.
Now,on the gas,keep a pan,with 5 cups water and 2 cups sugar and let it boil.
Meanwhile you make balls of this dough.
When the water starts boiling,add the balls to the water and cover. Let it cook on medium heat,for 15 minutes.
In between you can check,for the rasgullas. After cooking,the gullas have doubled in size.
So use a wide pan to boil these gullas,as they need space to bloom. Also if you use a pan where all the rasgullas crunch up then they will loose shape.
Meanwhile,make sugar syrup with 2 cups water and 2 cups sugar. When syrup is done,add cardamom powder.
When rasgullas are done,take them out of the water and drop them in drinking water at room temperature.
Squeeze out excess water from them and drop them in syrup.
Garnish with chopped pistachios.
Enjoy soft,spongy Rasgulla!
