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Ingredients
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Quantity (for 24)
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Pure cow’s milk
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1 litre
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Whey water (2 days old)
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½ litre
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Sugar
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½ kg
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Water sufficient to make a syrup
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Rose water for flavouring
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Boil the fresh cow’s milk and curdle by adding the sour
whey. Strain through fine muslin and dip in cold water 4 for 5 times. Hang to
dry for ½ hr. to 45 minutes. Cream the panir with palms of the hand well till
it is smooth water to form a thin syrup and clarify. When syrup starts to boil,
add the rasgullas and allow to boil for 15 minutes on fast fire. Sprinkle a
little cold water on the boiling rasgullas at intervals of 5 minutes. After
half an hour, when the rasgullas becomes spongy and syrup froths over, remove
from fire and immediately transfer into a dish containing ½ cup cold water.
Cool and flavour with rose water.
