Recipe by Steve P.
This is a classic and very popular Indian sweet dessert from Bengal made for special occasions and usually served cold. This is a very sweet rich dessert.
- 1 quart milk
- 1⁄2 teaspoon salt
- 8 ounces yogurt
- 1 teaspoon flour
- 1⁄4 teaspoon baking soda
For the Syrup
- 1 quart water
- 1 lb sugar
- 1 teaspoon rose water
Directions See How It's Made
- Bring milk to boil and add salt. Remove from heat and add yogurt into it. Stir gently until all the milk curdles. Strain the curdled milk in a thin muslin cloth. Squeeze gently until all the liquid is gone. You now have paneer.
- Put the paneer in a large bowl and knead with the palms of your hand until it becomes smooth and soft.
- Add the flour and bicarbonate of soda and knead a few more minutes. Roll and shape into small balls, the size of a ping-pong ball.
- Dissolve the sugar in the water over gentle heat. Set aside half the syrup.
- Bring the other half to boil and gently slip in the balls of paneer. Simmer for 10 minutes and then raise the heat, adding a little water to thin the syrup if necessary. The rasgullas are done when the float to the surface.
- Drain and put them in the syrup that was set aside.
- Sprinkle with rose water.
- Serve cold.