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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring milk to boil and add salt. Remove from heat and add yogurt into it. Stir gently until all the milk curdles. Strain the curdled milk in a thin muslin cloth. Squeeze gently until all the liquid is gone. You now have paneer. | 2. Put the paneer in a large bowl and knead with the palms of your hand until it becomes smooth and soft. | 3. Add the flour and bicarbonate of soda and knead a few more minutes. Roll and shape into small balls, the size of a ping-pong ball. | 4. Dissolve the sugar in the water over gentle heat. Set aside half the syrup. | 5. Bring the other half to boil and gently slip in the balls of paneer. Simmer for 10 minutes and then raise the heat, adding a little water to thin the syrup if necessary. The rasgullas are done when the float to the surface. | 6. Drain and put them in the syrup that was set aside. | 7. Sprinkle with rose water. | 8. Serve cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	quart		595.36	46.6528	30.744	31.9152
salt	1/2	teaspoon		-	-	-	-
yogurt	8	ounces		138.3455	10.5687	7.8698	7.3709
flour	1	teaspoon		12.0475	2.6376	0.1959	0.0467
baking soda	1/4	teaspoon		0.0	0.0	0.0	0.0
water	1	quart		0.0	0.0	0.0	0.0
sugar	1			805.98	201.59599999999998	0.0	0.0
rose water	1	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.