| Ingredients | 8
ounces Bharatma brand Paneer |
| 3 cups water |
| 1 tablespoon rosewater |
| 1 cup sugar |
| small pieces of sugar cubes |
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| Instructions |
1. Let cheese warm to room temperature. Place
cheese in small mixing bowl and knead thoroughly. Pinch of small
pieces of about the size of walnuts, place piece of sugar cube in the
center, and roll into balls the size of golf balls. Set aside. |
| 2. To make syrup, use one cup
sugar to three cups water (syrup should be thin). Bring mixture to boil,
reduce heat and simmer. Immerse balls carefully into the simmering syrup,
cover tightly and boil for 25-30 minutes until the Rasgulla balls have
doubled in size. The cheese balls will swell and crack. Remove from heat,
let cool and sprinkle with rosewater. Chill well before serving. |
