Rassogolla (Cheese Balls In Syrup)

Recipe Ingredients

300		Paneer
175		Ricotta cheese
350		Sugar
1 1/4		Water

Recipe Instructions

Rub 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.

Source:
Madhur Jaffrey's World-of-the-East Vegetarian Cooking

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.