Ingredients:

• 1 kg – Paneer
• 2 kg – Sugar
• 1.5 tsp – essence of rose
• 1 tbsp – seeds of big black Cardamom
• 1 tsp – Maida

Method:

1. Form the paneer into smooth and round balls around a cardamom seed.
2. Blend sugar with 1 litre water and prepare a thin syrup.
3. Bring the syrup to a boil and put in 1 cup water. Now put in the balls of paneer.
4. Pour in half cup more water after blending maida in it. Boil over a brisk fire for 5 mins.
5. Then pour in half cup of water. After another 5 mins. Add half cup of water again.
6. 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.
7. Now pour in 2 cups more water slowly and gently and remove from fire.
8. Cover and set aside whole night.
9. Sprinkle rose essence on top before serving, these last for a few days in the fridge or a cool, dry place.