Rasgulla is a syrupy dessert popular in the Indian subcontinent. It is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.
Milk – 1/2 litre
Lemon Juice – 2-3 tbsp
All Purpose Flour – 1 tsp
Water – 2.5 cups
Sugar – 1 cup
Rose water – 1 tsp
1.Boil the milk in milk cooker or in a heavy bottomed pan
2. Add the lemon juice little by little till the milk curdles, while the milk is boiling.
3. Drain this using a clean kitchen cloth.
4. Remove excess water with your hands.
5. Clean surface with the flour and knead the paneer.
6. Applying pressure and knead for about 5 minutes till it forms a cohesive mass.
7. Add sugar and water in a wide pan or a pressure cooker. Let this come to boil till you make the balls.
8. Make small marble sized balls with the paneer.
9. Roll each ball by applying the some pressure with your palms so that there’s no any cracks.
9. Now add the balls one by on to the boiling sugar syrup and cook for about 20 minutes.
10. Switch off and add the rose water. The balls would have doubled in volume and become spongy.
11. Refrigerate for few hours and serve.