Vegan Rasgulla

1. Bring the soy milk to a boil on low heat. Add the lemon mixture slowly until the milk curdles. (You may not needall of the lemon mixture.)
2. Turn off the heat and let stand for 5 minutes.
3. Drain the paneer in a colander for at least 4 hours.
4. Mash the paneer until very smooth.
5. Add the flour and mash it for some time.
6. Bring 4 to 6 cups of water to a boil. Shape the paneer into smooth balls without any cracks.
7. Transfer the balls into boiling water. Cover with tight fitted lid and let it cook until it is puffed up, about 20 minutes.
8. Let the preparation cool then squeeze out the water. Transfer rasgullas to the syrup, chill it and serve.

Trivia:

In local language, Rasgulla is better termed as “Rosogulla” and can be called the sweet victory of West Bengal. Rasgulla is counted as India’s favorite dessert. They are even popular in Pakistan and Bangladesh. They are also found in South Indian grocery stores in countries like United Kingdom and America. Rasgullas are even made with jaggery and is available in Bengal and Orissa during the festivities.