Sweets & Snacks: Rassogolla

INGREDIENTS
Cottage Cheese (Paneer / chenna) 250gm. (to be produced from 2 litres of cow milk by sour cream)
Sugar 1 kg.

METHOD
Thick Syrup or Raas:
Add 5 cups of sugar to 9 cups of water or in the equivalent proportion. Start boiling. Take out the white foam that comes up while the mixture is boiling.
Boil for 5-10 minutes. Pour in a pot after filtering with a fine cloth.

Light Syrup:
Add 1 cup Of sugar to 2 cups Of water and then follow the same process. Keep aside & let it cool.

Cottage cheese (paneer) must be prepared from milk by sour cream or matha. Extract water.
Grind the freshly prepared paneer (chhena) when it is still hot to make it smooth.
Make marble-sized balls of the paneer. Put the balls immediately on the still boiling thick syrup on the oven.
The balls will become almost duble the size, allow them to boil for some more time till the sizes get little smaller.
Check the density of the syrup periodically with a spoon and add some water if it gets thicker. You will have to add some water periodically to maintain the density of the syrup at the same desired level otherwise it will get hard.
When the balls become slightly smaller take them out and put into the cold light syrup.
Serve (Rasgulas or Rassogolas) after two hours.
* For Details about Ingredients, check your nearest Indian Store.
Recipe by Haldiram
Submitted by Haldiram (), India