Ingredients:
Paneer - made from 500 ml milk
Water - 375 ml
Flour - 1/2 tsp
Rose Water - 1/2 tblsp
Method:
1. Place the paneer, flour and 1/2 tsp of sugar in a bowl.
2. Knead well till smooth.
3. Make small balls from this dough.
4. Ensure the balls are smooth and crack-free.
5. Make a thin syrup with the sugar and water.
6. When it is slightly thick, drop the paneer balls and cover the pan.
7. Boil for 5 to 8 minutes.
8. Reduce flame and simmer.
9. Once the rasgullas start to puff up and rise to the top, transfer the them to a bowl.
10. Once cool, refrigeratre for a few hours.
11. Add the rose water before serving.
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