Ingredients:
Paneer – made from 500 ml milk
Sugar – 625 gms
Flour – 1/2 tsp
Water – 375 ml
Rose Water – 1/2 tblsp
Preparation:
Place the paneer, flour and 1/2 tsp of sugar in a bowl.
Knead well till smooth.
Make small smooth and crack-free balls from this dough.
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.
Once cool, refrigeratre for a few hours.
Add the rose water before serving and serve them in a sugar syrup.
