Rasgullas - The traditional bengali sweet
- Take the paneer and knead well to form a soft dough. Take small portions of the paneer and make small round balls (around 20 balls).
- Now heat water in a wide bottomed pan, add sugar and cardamom powder. Keep on stirring the syrup till the sugar dissolves completely. As soon as the syrup boils, put the paneer balls into the syrup. Cover the pan with a lid. Cook it for about 10-15 minutes. Keep on stirring the syrup every 3-4 minutes.
- After the rasgullas are fully cooked they will be double in size. Transfer the rasgullas in a bowl.
- Cool the rasgullas completely and then serve.