Rasgullas

In a heavy-bottomed pan, bring the milk to a rolling boil until it begins to foam. (Approximately 5-7 minutes) Immediately add the fresh lime juice, stirring gently. Watch as the milk transforms, separating into delicate curds (chenna) and whey. Pour the mixture into a colander lined with cheesecloth. Rinse the chenna thoroughly with cold water to eliminate any traces of lime juice. Allow the water to drain completely. (Approximately 10 minutes)

Gather the edges of the cheesecloth, forming a parcel, and squeeze out as much excess water as possible. The result is a soft, pliable paneer. Transfer the paneer to a clean rolling mat or any smooth surface. Knead the paneer meticulously until it forms a smooth, silky paste. Shape the paste into a ball, then divide it evenly into 20 equal portions. (Approximately 15 minutes)

In a pressure cooker, bring the water to a vigorous boil. Gradually stir in the granulated sugar until it completely dissolves, creating a shimmering sugar syrup. (Approximately 5 minutes)

With gentle hands, roll each portion of paneer into a perfectly smooth ball, ensuring there are no cracks or imperfections. Carefully drop the paneer balls into the simmering hot syrup. Secure the lid of the pressure cooker and bring it to full pressure. Reduce the heat to medium-low and pressure cook for precisely 6 minutes. (Approximately 15 minutes)

Release the pressure from the cooker by running it under cold water. Carefully remove the lid. The rasgullas should be gracefully floating on the surface of the syrup, having expanded to two or three times their original size. Pour the rasgullas and syrup into a bowl. Gently stir in the ground cardamom, infusing the sweets with its warm fragrance. Refrigerate to chill completely before serving. These are best enjoyed cold. (Approximately 30 minutes to chill)