While you make the chenna balls, set the instant pot into a sauté mode.
Add sugar and water and let it come to a boiling temperature. If you want a cardamom flavor, add a few pods or seeds now. If you are making the keto syrup, just boil water and sweetener and proceed to the next step.
Now add the chenna balls to the boiling syrup
The syrup should be boiling when you add the balls.
Set the instant pot to a steam mode and select the cook time for 15 minutes while the vent is in “release” position. Alternatively, pressure cook for 12-minutes on high. Both methods work well.
The pressure will build up and the instant pot will cook the paneer balls in syrup for 15-minutes. However, it won’t start the timer since the pressure will release continuously. That’s why set the timer for 15-minutes in your phone and let the pressure release for about 20-minutes before you open the instant pot.
You will see the rasgullas double in size when you open the instant pot. Let the instant pot rasgullas cool down and transfer them to a storage container and refrigerate them for 3-days.
Serve the rasgullas at room temperature with some sugar syrup.