Homemade paneer - 200 gms
Semolina/ Rava - 1 tablespoon
Cardamom powder - 1/4 tsp
sugar - 2 tsp
All purpose flour/ maida - 1 tablespoon ( for dusting) (optional)
For the sugar syrup
Sugar - 1 cup
Water - 2 1/2 cup
1. Dust all purpose flour on the surface and knead paneer well till it forms a soft dough. The all purpose flour will reduce the amount of paneer sticking to the finger and the surface.
2. Then add semolina, cardamom powder and sugar and knead lightly.
3. Make smooth marble sized balls out of the dough. No cracks should be present in the balls or else they will break.
4. Heat sugar and water over low flame in a wide vessel ( vessel should be wide enough to accomodate the ragulla as they will double in size).
5. When the sugar comes to rolling boil put the rasgullas carefully and close the lid and cook for 15 - 20 minutes.
6. Let them rest in the syrup for at least 1 - 2 hours.
Serve warm or chilled
1. The success of your Rasgulla making effort depends on how smooth you knead the paneer, so give it your best shot.