Ingredients:
• 1 kg – Paneer
• 2 kg – Sugar
• 1.5 tsp – essence of rose
• 1 tbsp – seeds of big black Cardamom
• 1 tsp – Maida
Method:
- Form the paneer into smooth and round balls around a cardamom seed.
- Blend sugar with 1 litre water and prepare a thin syrup.
- Bring the syrup to a boil and put in 1 cup water. Now put in the balls of paneer.
- Pour in half cup more water after blending maida in it. Boil over a brisk fire for 5 mins.
- Then pour in half cup of water. After another 5 mins. Add half cup of water again.
- Boil for 5 more minutes. At the end of this you will see the rasgollas puffed up and light and the syrup a little thick.
- Now pour in 2 cups more water slowly and gently and remove from fire.
- Cover and set aside whole night.
- Sprinkle rose essence on top before serving, these last for a few days in the fridge or a cool, dry place.