Categories: Desserts, Vegetarian, Indian, Cheese 
      Yield: 80 rasagollas 
  
      1 ga Milk 
      1 c  Lemon juice 
      1 c  Sugar 
  
  Bring one gallon of milk to a boil.  When boiling add one cup of either 
  white vinegar or lemon juice.  Turn the stove off.  Milk should separate 
  into whey and curd. 
   
  Pour into colander, leaving only the paneer/curd.  Leave curd in strainer 
  until cold and dry.  This will take at least an hour (you can leave it 
  overnight). 
   
  Place curd in food processor and process for one minute.  It should be soft 
  but not sticky. 
   
  Form small balls from the curd.  Using vinegar usually results in about 80 
  to 100 rasagollas. 
   
  Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 
  20-25 rasagollas in syrup.  Turn off the heat to place the cover on the 
  pressure cooker.  Turn heat on high. When cooker begins to whistle wait for 
  a couple of minutes, then turn it off. 
   
  When pressure cooker depressurizes, remove cover and repeat previous step 
  with the rest of the rasagollas.  Do not use the same sugar syrup more than 
  once. 
   
    Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU