Ras Gulla (Cheese Balls in Sugar Syrup)

Ingredients:

1l milk
1/2 tsp salt
240g natural yoghurt
1 tsp plain flour
1/4 tsp bicarbonate of soda

For the Syrup:
1l water
500g sugar
2 tsp rose water

Method:

Pour the milk into a pan, bring to a boil then add the salt. Take off the heat and beat in the yoghurt. Continue stirring gently until the milk curdles then strain the curdled milk through a fine-meshed sieve lined with cheese cloth. Gather the curds up in the cloth and squeeze gently until all the liquid has gone (you have made a version of paneer).

Scrape this paneer into a bowl then knead with the palms of your hands until smooth and soft. Scatter over the flour and bicarbonate of soda and knead once more to incorporate. Form the mixture into a roll then tear off pieces and shape into small balls (about the size of a ping-pong ball) then set aside.

In the meantime, combine the sugar and water for the syrup in a pan. Allow the sugar to dissolve over gentle heat. Pour half the syrup into a bowl and set aside. Return the remaining syrup to the heat and bring to a boil. Gently add the balls of paneer (best done with a slotted spoon). Simmer gently for 10 minutes then increase the heat (add water to the syrup as needed). The paneer balls (ras gullas) are done when they float to the surface.

Drain the paneer balls and place in the reserved sugar syrup. Turn into a serving dish and sprinkle over the rose water then serve.