Ingredients
250 g block of shop-bought paneer cheese
1/2 cup dry milk powder
5 tbsp (or as needed) milk
2 tbsp plain flour (maida)
350 g white sugar
3 cups of water
1 cup of water
2 tsp plain flour (maida)
2 tbsp rosewater (or to taste)
Method
Mash the paneer with your hands until smooth and mix in the dry milk, normal milk and 2 tbsp flour. Knead until very smooth. Add milk as needed for pliable but firm dough.
Form small smooth balls out of the mixture (no larger than a gold ball). Make sure there are no cracks as they will cause the rosogollas to break when cooking. Keep aside.
In a wide deep pan mix the sugar and 3 cups of water. Bring to boil on high and boil rapidly for 10 minutes.
Now mix 2 tsp flour and 1 cup of water. Pour half of this into the syrup and bring to high boil again. Gently drop in the paneer balls. Do not stir - they are very fragile.
Boil on high for 15-20 minutes, sprinkling the flour-water mixture from time to time in small amounts. When rosogollas are ready they are spongy and firm to the touch.
Put rosogollas in a serving bowl and sprinkle with the rosewater and some syrup from the pan until just covered.
Cool and refrigerate. Serve hot or cold.
You can also make rasmalai with these - recipe coming soon!
Enjoy and feel free to ask any questions!
Tip: if you drain the rosogollas, split them horizontally and sandwich together with some khoya (beng.: kheer), you will get delicious new sweet - ChamCham!
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