Ras Gulla (Indian Cheese Balls In Sugar Syrup )

1. 1

   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.

2. 2

   Put the paneer in a large bowl and knead with the palms of your hand until it becomes smooth and soft.

3. 3

   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.

4. 4

   Dissolve the sugar in the water over gentle heat. Set aside half the syrup.

5. 5

   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.

6. 6

   Drain and put them in the syrup that was set aside.

7. 7

   Sprinkle with rose water.

8. 8

   Serve cold.

* Per serving · 4 servings · Values may vary.