Rasogulla
3 tbsps. Vinegar
1 cup Sugar
1 tsp. All Purpose Flour
Directions
Prepare paneer by boiling milk and adding vinegar/lime juice. (See method to make paneer in Miscellanous section)
Once the paneer separates from the whey, strain and Tie the paneer in a muslin cloth and squeeze out the excess water.
Now knead the paneer and add 1 tsp. maida to it, mix very well untill paneer get softer.
Divide the paneer dough into 10 small balls and keep aside.
Make a syrup with the sugar(1 cup) and water(4 cup) in a sauce pan, while the syrup is boiling, add the paneer balls.
Cover with a tight lid and bring it to rolling boil. Cook the balls for about 10 minutes on high heat.
Reduce heat to medium and continue to cook it for another 10 minutes.
Remove from heat let it cool.
Rasogulla tastes best when refrigerated for a while.
Prepare paneer by boiling milk and adding vinegar/lime juice. (See method to make paneer in Miscellanous section)
Once the paneer separates from the whey, strain and Tie the paneer in a muslin cloth and squeeze out the excess water.
Now knead the paneer and add 1 tsp. maida to it, mix very well untill paneer get softer.
Divide the paneer dough into 10 small balls and keep aside.
Make a syrup with the sugar(1 cup) and water(4 cup) in a sauce pan, while the syrup is boiling, add the paneer balls.
Cover with a tight lid and bring it to rolling boil. Cook the balls for about 10 minutes on high heat.
Reduce heat to medium and continue to cook it for another 10 minutes.
Remove from heat let it cool.
Rasogulla tastes best when refrigerated for a while.
