Rasgulla is an oriental sweet, a traditional Indian dish. It is made from homemade cottage cheese - paneer and sugar syrup. With syrup, various options are possible: with the addition of spices, rose water, up to the preparation of milk sauce.
First you need to cook homemade cottage cheese - paneer. To do this, bring the milk in a saucepan to a boil and, stirring, introduce lemon juice mixed with 1 tbsp. l. water. Leave on low heat for a couple of minutes.
Drain the paneer into a colander lined with gauze. Rinse under running water and squeeze very well.
We spread the paneer on a smooth surface (it is convenient to do this on a plastic board) and begin to rub it well over the surface, kneading thoroughly. After a while it will become smooth.
In the meantime, put a wide saucepan on the fire, add sugar and water, bring to a boil.
We pinch off pieces of paneer and roll balls the size of a walnut between the palms.
As soon as the syrup boils, carefully place the balls into it one at a time. Close the lid and leave at a gentle boil for 10-15 minutes.
After the set time, the balls will double in size.
Carefully remove the balls into a bowl and pour over the syrup. They should stand in it for at least 4 hours and soak in syrup. Better to leave overnight. You can add mint leaves to the syrup for flavor.
When serving, put the balls out of the syrup and eat just like that or with the addition of various spices / sauces. In my photo, the balls are poured with rose water syrup.