Cheese balls in syrup
Recipe by Lata Anand of Santa Clara, US
A basic method to prepare this ubiquitous dessert.
Rasogulla tastes best when refrigerated for a while.
I tried to make them by the same method - imagine what happened. My rasogullas grew twice their size while boiling(which was great), but the moment I saw that they started shrinking as they cooled and later became very hard! Please help!!
I tried to make rasgullas with this method. But when I put the cheese balls in the boiling syrup, after few minutes they started dissolving in the syrup. I do not know, where I went wrong. Please guide me.
hi, the recipe is very good. do you have the recipe of khaja or mawa?
We need to wash the paneer after making it as it still has the vinegar flavour in it. One more variation can be done --- no need to add semolina etc , just plain paneer needs to be kneeded for about 20 mys and then boiled in the sugar syrup.
The cooker portion of the recipe was a bit confusing as it did not say if the whistle of the cooker needd to be put on or off.