Cream Cheese Sweet (Rasgulla)
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FOR THE CREAM CHEESE BALLS
Paneer, made from 2 pints (U.S. 5 cups) milk
1 teaspoon plain flour
Pinch of bicarbonate of soda
FOR THE SYRUP
2 lb sugar
2 pints (U.S. 5 cups) water
1 teaspoon of rose water or
few drops of kewra essence
How to make Cream Cheese Sweet (Rasgulla)
METHOD:
After making the paneer put it in a large bowl or on a plate and knead with the palm of the hand until it becomes smooth and soft. Add the flour and bicarbonate of soda and knead for a few more minutes. Roll and shape the mixture into small balls. Dissolve the sugar in the water over gentle heat. Boil to 220° F. or soft ball. Divide the syrup in to two parts. Leave one aside and bring the other to boiling point and gently slip in the cream cheese balls. Simmer for 10 minutes then cook slightly faster adding a little water to thin the syrup. When the cheese bails (rasgullas) float under the surface they are ready. Drain and put them in the remain¬ing syrup. Sprinkle with rose water, allow to stand for a few hours before serving.