Tag: Rasgulla

Ingredients
Paneer – made from 500 ml milk, Water – 500 ml, Sugar – 300 gms, Flour – 1/2 tsp, Rose Water – 1/2 tblsp
Method
– Place the paneer, flour and 1/2 tsp of sugar in a bowl. Knead well till smooth.
– Make small balls from this dough.
– Ensure the balls are smooth and crack-free.
– Make a thin syrup with the sugar and water.
– When it is slightly thick, drop the paneer balls and cover the pan. Boil for 5 to 8 minutes.
– As soon as the syrup starts thickening, add 1 tsp of hot water. Reduce flame and simmer.
– Add 1 tblsp hot water and continue to simmer.
– Once the rasgullas start to puff up (light and spongy) and rise to the top, transfer the them to a bowl that has a little cold water. 12.
– Once cool, refrigeratre for a few hours.
– Add the rose water before serving and serve them in a sugar syrup.