Rasgulla (Cheese Balls in Sugar Syrup)

Cooking Instructions

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To Make Paneer (Cheese): Boil Milk and when big bubbles show up stir vinegar in it and let it boil. The whey water and Paneer (cheese) will separate. If you still see white liquid in it it means you need more vinegar to add in it. When it completely separated turn off the heat and strain it through a strainer. Keep the cheese at least four hours so that all the water could be drained off of it. Your Paneer is ready for Rusgulla.

Sieve the cheese through strainer so that it could be softened and pliable. Add semolina or all-purpose flour and 1 tsp. Sugar and mash it nicely. Divide in 25 equal portions and make balls. The balls should not have any cracks in it. If you see any cracks it means the cheese is not soften enough. If it sticks to your hands you can dust very little flour in it but be careful because more flour also can cause balls to be hardened.

Meanwhile in a big pan add sugar and water and bring it to a boil. Drop all the balls in boiling sugar syrup. Cover it and let it cook for 30 minutes in high heat.

Add cardamom powder and rose water after 25 minutes of cooking. Remove from heat and let it cool. It taste better when served chilled.