Rassogolla (cheese balls in syrup)
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Rassogolla (cheese balls in syrup)
  Cheese    Syrup    Indian  
Last updated 6/12/2012 1:19:56 AM. Recipe ID 51463. Report a problem with this recipe.
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      Title: Rassogolla (cheese balls in syrup)
 Categories: Indian, Desserts
      Yield: 4 Servings
 
    300 g  Paneer
    175 g  Ricotta cheese
    350 g  Sugar
  1 1/4 l  Water
 
  Rube the *paneer and ricotta cheese with palm of your hand until
  smooth and creamy. Divide into 16 balls.
  
  Boil the sugar and water for 5 minutes over medium heat. Put the
  balls into the syrup and boil for 40 minutes.
  
  Cover and continue to boil for another 30 minutes. Serve warm or cold.
  
  *PANEER (Home-made cottage cheese) 3.5 litres milk about 250ml warm
  water about 5 Tbsp white vinegar
  
  1. Bring the milk to the boil, stirring constantly, over a high heat.
  Remove from heat.
  
  2. Combine the water and vinegar.
  
  3. Slowly add the vinegar solution to the boiled milk, stirring with a
  wooden spoon. As soon as the milk curdles, do not add any more. (The
  curd and whey will separate.)
  
  4. Place three or four layers of cheesecloth in a sieve and strain the
  curdled milk through them. Ties up the ends of the cheesecloth and
  squeeze out as much of the liquid as possible. Hang it up to drain
  thoroughly.
  
  Note: When adding the water and vinegar mixture to the milk, do not
  add more than necessary as this tends to harden the paneer.
  
  I. Chaudhary Gold Coast
 




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Recipe ID 51463 (Apr 03, 2005)

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