Rasagulla

To make paneer:

1. In a heavy-bottomed pan, bring milk to boil and add vinegar.
2. Remove the pan from heat when the whey turns pale green.
3. Strain milk solids in a muslin cloth, squeeze excess water, tie the muslin cloth and hang it for 30 minutes.
4. Knead hung milk solid (or paneer) for about 15 mins or until it form a smooth dough.
5. Divide the dough into 18 portions, roll each portion into a ball, and cover the balls with a muslin cloth.
6. Heat a thich-bottomed pan, add water, and bring to boil.
7. Add sugar and let dissolve.
8. Strain sugar syrup with a fine cheese cloth and let cool.
9. Heat a vessel over high flame, add water, rose water, and bring to boil.
10. Boil water in a pan with some rose water.
11. Add paneer balls, cover with a lid and let cook for about 20 minutes.
12. In a jar of water mix water and a generous amount of ice.
13. When the paneer balls double their size, remove from heat, place into a colander and immediately run ice water over the balls.
14. Squeeze out excess water from each ball and transfer to sugar syrup.
15. Refrigerate for 2 hours prior to serving.

Trivia :

• Authentic rasgulla recipes use buffalo milk instead of cow milk.
• The solidified milk protein (casein) is also called Chenna
• Arrowroot or semolina is also kneaded along with the casein to produce enhanced taste and make the rasgullar less chewy.
• Commercial rasgullas are packed in vacuum. This idea was introduced by K.C. Das, the pioneer of commercial manufacturing of rasgullas.