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.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.