Bengali Rasgolla

Directions

1. 1
   Heat 1 litre of milk and When it starts boiling add the fermented whey water.
2. 2
   When the milk curdles switch off flame and stir the milk till the whey separates completely and becomes transparent.
3. 3
   Strain the paneer onto a muslin cloth lined strainer.
4. 4
   After the water has completely filtered (takes about 30minutes) transfer the paneer to a plate and knead it for 15minutes until it becomes a smooth dough.
5. 5
   Make small balls out of the paneer and roll it tight.
6. 6
   Meanwhile add sugar and water in a wide pan and bring it to a boil.
7. 7
   Drop the balls into the syrup, switch flame to medium and cover the pan with a lid.
8. 8
   After 5 minutes open lid and add 1tbs of water along the side to dilute the syrup.
9. 9
   After 15minutes open lid and let the balls cook in open pan for 5 minutes.
10. 10
    Switch off flame. Take the cooked balls out of syrup and drop them into cold water.