Ingredients

• 1 kg - paneer
• 2 kg - sugar
• 1.5 tsp - essence of rose
• 1 tbsp - seeds of big black cardamom
• 1 tsp - maida

How to Make Rasgollas

• 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.