RAS GULLA (INDIAN CHEESE BALLS IN SUGAR SYRUP )
This is a classic and very popular Indian sweet dessert from Bengal made for special occasions and usually served cold. This is a very sweet rich dessert.
Provided by Steve P.
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring milk to boil and add salt. Remove from heat and add yogurt into it. Stir gently until all the milk curdles. Strain the curdled milk in a thin muslin cloth. Squeeze gently until all the liquid is gone. You now have paneer.
- Put the paneer in a large bowl and knead with the palms of your hand until it becomes smooth and soft.
- Add the flour and bicarbonate of soda and knead a few more minutes. Roll and shape into small balls, the size of a ping-pong ball.
- Dissolve the sugar in the water over gentle heat. Set aside half the syrup.
- Bring the other half to boil and gently slip in the balls of paneer. Simmer for 10 minutes and then raise the heat, adding a little water to thin the syrup if necessary. The rasgullas are done when the float to the surface.
- Drain and put them in the syrup that was set aside.
- Sprinkle with rose water.
- Serve cold.
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