Ingredients:

• Chhenna made from 1 litre Milk
• 1 tsp – all purpose flour (maida)
• 2 tsp – Sugar
• a few pieces – Sugar candy (misri)
• For Syrup:
• Sugar – 3 cup
• Water – 4.5 cup

Method:

1. Add maida to chhenna and knead well.
2. Add sugar and mix lightly. Shape into 2 cm round balls, keeping a piece of sugar candy in the centre
3. Mix sugar with water. Place on fire and stir till sugar is dissolved.
4. Allow to boil for 2-3 minutes. Add the paneer balls, and cover. Cook for 20 minutes.
5. During this time open the lid; sprinkle the balls with water, 3-4 times.
6. When rasagollas expand and float on top, (about 20 minutes) slowly pour 1/2 cup of water and switch off the fire.
7. Allow to cool. Serve after they are well soaked.

Recipe courtesy of Walter