Rassogolla

Ingredients

Yield: 4 servings
300 g Paneer
175 g Ricotta cheese
350 g Sugar
1 1/4 l Water

Method

Rub the paneer and ricotta cheese with palm of your hand until smooth and creamy. Divide into 16 balls. Boil the sugar and water for 5 minutes over medium heat. Put the balls into the syrup and boil for 40 minutes. Cover and continue to boil for another 30 minutes. Serve warm or cold.