Rasogulla [Cheese Balls in Sugar Syrup]

This is one of my mooost favorite sweet dishes from India. I have been trying for very long to get the right texture and somehow got it this time. I made few changes like adding ice to the curdled milk and used a food processor to knead paneer. This time Rasogullas were awesome !! the texture, the taste and the shape were just like the ones we get from the store.

Ingredients

Cows Milk - 1/2 Gallon [8 Cups]
White Vinegar -  almost 1/4 Cup
Water - 5 Cups
Sugar - 2.5 Cups
Rose water - few drops 


Prepare Paneer for Rasogulla

Boil milk and take it off the stove, curdle it by adding white vinegar just enough to allow the solids to separate leaving behind greenish water. Soon pour one tray of ice [to stop the reaction] and strain through cheese cloth. Rinse the curd with cold water and squeeze excess water [this is very important].

Preparation of Rasogullas !

• Knead paneer with your hands or a food processor. Proper kneading is very important to develop texture. Lot of people can do a good job using their hands, it never worked for me :(  I used a food processor. Make round balls and keep it aside [it will make around 8-10 balls].
• Bring 5 cups of water and 2.5 cups of sugar to boil in a deep thick bottomed vessel. Pour the paneer balls in boiling water and cover with loose fitting lid to escape steam
• Let the balls boil for 25-30 minutes. In between keep an eye on consistency of sugar syrup. Add more warm water if syrup starts to thicken. 
• Cool rasogullas, add few drops of rose water [Gulab jal] and let it cool in fridge for 5-6 hours [yes, it takes 5-6 hours of cooling to get the wonderful texture of Rasogullas! ]
• ENJOY !!!!