ACK 10.7: Rasgulla

If you use raw milk to make paneer, skim off most of the cream. If the paneer is too oily, the cheese balls may fall apart during the cooking. Hang the fresh paneer or press it with a weight until it is not quite dry.

Turn the paneer onto a work surface and crumble it. Using a pushing motion, knead it vigorously with the heels of your hands until it becomes smooth and your hands feel greasy. Now break off walnut-sized pieces and form them into balls that are perfectly smooth and round, without any cracks.

Make a syrup by boiling the water and sugar for 5 minutes in a medium-sized saucepan. Pour half the syrup into a bowl, flavor it with the rose-water, and set it aside to cool. Put the saucepan with the other half of the syrup back over the heat and gently drop the balls in the syrup. Leave enough room for them to swell they almost double in size. Adjust the heat to keep the water at a gently rolling boil. Cover with a lid and cook for 10 minutes more, until the paneer balls are swollen and spongelike. While the paneer balls cook, sprinkle some cold water over them once or twice. This makes them spongy and whitish. Now carefully transfer each of the balls with a spoon to the cool syrup. Chill.

Serve each guest 2 or 3 rasgullas with a little syrup.