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.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.