Bengali Rasgolla

1. 1

   Heat 1 litre of milk and When it starts boiling add the fermented whey water.

2. 2

   When the milk curdles switch off flame and stir the milk till the whey separates completely and becomes transparent.

3. 3

   Strain the paneer onto a muslin cloth lined strainer.

4. 4

   After the water has completely filtered (takes about 30minutes) transfer the paneer to a plate and knead it for 15minutes until it becomes a smooth dough.

5. 5

   Make small balls out of the paneer and roll it tight.

6. 6

   Meanwhile add sugar and water in a wide pan and bring it to a boil.

7. 7

   Drop the balls into the syrup, switch flame to medium and cover the pan with a lid.

8. 8

   After 5 minutes open lid and add 1tbs of water along the side to dilute the syrup.

9. 9

   After 15minutes open lid and let the balls cook in open pan for 5 minutes.

10. 10

    Switch off flame. Take the cooked balls out of syrup and drop them into cold water.

* Per serving · 4 servings · Values may vary.

No additional tips available.