Bengali Rasgolla

Instructions

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