Rasgulla

Ingredients:

For the Gollas:

2 litre of Full Fat Cow’s Milk (will make about 24 Rosogollas)
Juice of 2 limes
1 teaspoon Semolina/Sooji
1 tablespoon Plain Flour/Maida
1 teaspoon Sugar
Muslin Cloth/Fine strainer

For the Sugar Syrup:

5 cups Water
3 – 4 cups Granulated Sugar (depending on whether u have a sweet tooth or not!)
½ teaspoon Crushed Green Cardamom
2 teaspoon Rose water
1 small pinch Saffron

Method:

For the Gollas:
Heat the milk in a deep bottomed sauce pan and bring to boil.
Add the lemon juice slowly to curdle the milk.
Once the milk is fully curdled and the green whey has been released. Place the muslin cloth on a strainer and slowly drain the whey out.
Keep the paneer under cool running water for a few seconds (this will remove any smell of lime).
Tie the ends of the cloth and hang for an hour. In a large bowl start kneading the paneer.
Add the semolina and flour and knead for about 5-10 mins till the dough is soft and smooth.
Divide into equal sized round smooth balls (keep an eye on the size of the balls as they will get bigger-about double the original size!!). Make sure the balls are crack free.

For the Syrup and the Rosogollas:
Heat water and sugar in a wide mouth stock pot.
Add the rose water and cardamom powder after the water starts boiling and the sugar is dissolved.
Lower the heat and add the balls one at a time.
Cover the pot and cook on lowest flame for about 40-45 mins.
Remove lid and add the saffron strands and cook for another 5 mins.
Take the pan off heat and let it sit for 5 mins. Garnish with roughly chopped pistachios and serve warm.
Can be refridgerated upto 5 days in an airtight container.