Prep 15 mins
Cook 1 hr
This is from 'Madhuri's Kitchen', an excellent book on Indian cooking.
- 1 lb panir
- 1⁄2 lb of drained ricotta cheese
- 2 teaspoons semolina flour
- 1 tablespoon all-purpose flour
- 1⁄2 teaspoon baking soda
- 6 sugar cubes, slightly crushed
- 2 1⁄2 cups sugar
- 5 cups water
- 2 teaspoons rose water or 2 teaspoons orange flower water or 2 teaspoons kewra essence
- 2 tablespoons pistachio nuts, chopped
- Combine paneer, ricotta, flours and baking soda and knead firmly until the cheese dough is shiny and pliable.
- Shape into 16 balls, incorporating a piece of sugar cube into the middle of each one.
- Boil the sugar and water together and simmer for 5 minutes to make a syrup.
- Put half the syrup aside to cool in another container.
- Bring the rest of the syrup to boil and lower the heat to simmer.
- Lower the cheese balls in gently and simmer on very low heat.
- Every 15 minutes or so you add a half a cup of the cooled syrup and 2 tablespoons of COLD water.
- You repeat this until you have used up the syrup and the cheese balls are twice their original size.
- Then take everything off the heat and gently stir in the flavouring essence and spoon the syrup over the cheese balls.
- Leave this to cool and serve at room temperature garnished with the nuts.
- Do not refrigerate, as this toughens the rasgulas.