Rosgullas

== Description ==
* Ethnicity - Bengali, East Indian
* Type of meal - Party, Lunch, Dinner
== Ingredients ==
milk Balls: 
* Paneer (make only 1 portion of the recipe) 
* 1/2 tsp. all purpose flour or semolina if available 
* 2 dozen Sugar cubes 
* Syrup to cook with: 
* 1 1/4 cup Sugar 
* 7 cups water 
* 1 bay leaf 
* 1 cardamom pod 
Syrup to soak in: 
* 1 bay leaf 
* 6 green cardamom pods 
* 1 tsp. rose water or even orange blosson water 
* 1 cup Sugar 
* 4 cups of water 
== Directions ==
# Drain the paneer very well before use. You can even make the paneer the day before. 
# Paneer made for Rasgullas should not be weighted down too much. 
# There is no need to form a cube as you will be mashing it after. 
# Drain for a half hour. In a large pan, mash the paneer till you have kneaded into a smooth dough. 
# This should take around 10 minutes. The softer you make it, the better the end result. 
# Spread the paneer into as fine a layer as possible, sprinkle the flour over the surface of paneer and knead well to mix it thoroughly. Let this kneaded dough rest for a few minutes. 
# In a deep pan, maybe even a large pressure cooker, bring the 7 cups of water to a boil with the Sugar, bay leaf and cardamom pod in it. 
# Bring the liquid to a boil, no more then 4 minutes, and then reduce to a very low flame to keep warm.
# To make the soaking syrup, bring the water to a boil with the Sugar, bay leaf, and cardamom. 
# Boil for no more than 5 minutes and then turn the flame off. Add the scented water and keep this warm.
# Take some of the Cheese and make balls around 1 inch in diameter. Your goal should be to make around 2 dozen such balls.
# Make a depression in each of these balls with your finger and place a Sugar cube in each of these. 
# Reshape into a smooth ball with no cracks at all. 
# Raise heat for the soaking syrup, and bring it to a gentle simmer that is bubbling but not boiling. 
# To this add the milk balls very carefully. You can even do this by putting them onto spoons and dropping them gently into the syrup.
# Cover the container once all the balls are placed into the syrup. 
# Cook in this simmering syrup for about a half hour. The balls should have expanded in size and look more opaque.
# Remove these from this simmering syrup with a slotted spoon and gently place each of these into the soaking scented syrup.
# Once you have placed all of these into the syrup, let the syrup and the balls cool, and then cover and chill overnight. 
# These will taste much better once the flavors have melded into the Cheese balls. 
# The soaking in the syrup also makes the spongy balls become a little softer.
Category:Bengali Recipes
Category:Bengali Vegetarian
Category:Cardamom Recipes
Category:Cheese Recipes
Category:Indian Recipes
Category:Rose water Recipes
Category:Semolina Recipes