I learnt this from my cousin N didi ... having two much older and much married cousins in the same city has helped me a lot as far as cooking is concerned.
N didi makes the biggest sized rosogollas one can ever imagine .... but then again ... the perks of being the wife of a C-in-C includes a huge ration allowance.:-)
I had a lot of milk in the fridge ... and it has been a long time since I have made some proper sweets ... so set about making rosogollas.
Contrary to what most people believe, making rosogollas is very easy ... and the whole process takes just about an hour.
Rosogollas should always be made from cow's milk and it is better if fresh lemon juice is used to curdle the milk .... though vinegar too helps as a substitue.
The milk, once curdled, should not be boiled for a long time .... this tends to harden the paneer ... for rosogollas we need soft paneer.
The syrup for rosogollas is thin ... unlike that of gulab jamuns/jalebis.
Most people add a little rawa/maida to the paneer for fear of it breaking ... I do not. Nothing happens .... as you can see. :-)
I am giving the measurements ... for a change .... so that everybody can try.
Need : 1 litre cow's milk, 2 cups sugar, 2 cups water, crushed green cardamom/elaichi, 1½ tbsp vinegar / lemon juice.
How to : Boil milk and curdle it using lemon juice / vinegar.
Hang the paneer to drain of all water for about half an hour. Alternatively you can dump it into a sieve and keep a heavy pan on it.
( Don't throw away the whey ... it is high in protiens ....use it to make dals or add to the gravy of dishes ... gives a beautifully rich flavour).
Mash the paneer ... for a long time ... till it is soft and fluffy.
Make small balls , using a very light hand .... unlike when you make gulab jamuns.
Put water and sugar in a cooker. Add the elaichi and bring to a boil .... don't fix the cover ... just keep it covered so that it comes to a boil quickly.
Now add the rosogollas and fix the cover.
Set to two whistles on high flame and two more on low flame.
Remove from flame and wait till the pressure is released ... on its own ... do not force release ... else the rosogollas will harden.
1 litre milk yielded exactly 11 of this sized rosogollas.