58. Rasgulla

58. Rasgulla

Time- 40 minutes

Quantity- 12 rasgullas

Paneer- 1 liter cow’s milk, ¼ tsp/ 1 gm citric acid, 2 tsp/30 ml water.

Syrup- 750 gm sugar, 2 liter water, rose essence optional

Method- Dissolve citric acid in two tsp water and keep aside. Boil the fresh milk. Add the citric acid mixture to the hot milk slowly and stop as soon as the milk strains the paneer. Drain out the excess water and allow it to cool.

Lightly knead the paneer to a smooth mixture. Divide into small portions and shape into even round balls.

Mix sugar and half of water in a vessel and put it on high heat. As soon as the sugar syrup comes to a boil, add the paneer balls. Cover and cook for 15 minutes on high heat. Every five minutes add ¼ cup water to the syrup so that it remains watery cool. Add essence and serve.