BRING THE MILK TO A ROLLING BOIL AT FIRST AND THEN ADD 3 TABLESPOONS OF VINEGAR. THE MILK WILL START CURDLING. SWITCH OFF THE FLAME AND WAIT FOR A MINUTE OR TWO BEFORE STRAINING IT IN A COTTON CLOTH.
POUR SOME ICE COLD WATER OR EVEN NORMAL TEMPERATURE WATER WHICH IS DONE TO BASICALLY REMOVE ANY TRACES OF VINEGAR. SEE HOW GOOD THE PANEER LOOKS.
WRAP IT UP TIGHTLY AND EITHER HANG IT UP ON THE KITCHEN SINK TAP OR PLACE ANY WEIGHT ON IT FOR ABOUT 30 MINUTES. THIS IS DONE TO REMOVE ANY EXCESS WHEY FROM THE PANEER.
AFTER 30 MINUTES, SPREAD IT ON THE KITCHEN COUNTER AND KNEAD IT INTO A SMOOTH DOUGH. IT TAKES ABOUT 5 TO 6 MINUTES. AFTER THAT, GREASE YOUR PALM A BIT AND ROLL OUT SMOOTH AND CRACK FREE BALLS OF EQUAL SIZE ABOUT 20 TO 22.
AFTER MAKING ALL THE BALLS, ADD 1 CUP SUGAR AND 1 1/2 CUPS WATER TO A COOKER AND BOIL IT ON HIGH FLAME. NOW ADD THE RASGULLAS TO IT. CLOSE THE LID OF THE COOKER. PRESSURE COOK IT FOR 5 TO 6 WHISTLES ON HIGH FLAME.
AFTER THE PRESSURE SETTLES, REMOVE THE LID OF THE COOKER. YUMMY AND SUPER SPONGY RASGULLAS ARE READY TO SERVE EITHER WARM OR CHILLED. GARNISH WITH LOTS OF SLIVERED PISTACHIOS AND ALMONDS.
