Don't Cry Over Split Milk - Part II

Sweet Tooth India is notorious for it's desserts. The humble Rasgulla is my personal favourite. It's a spongy white ball which has soaked up some syrup. Given my preference for it, I've tried to make it over the years and always failed. Everyone told me it's easy but it was not - everything went wrong.

They were divine!

The Internet Saves The Day The other day, a batch of milk I'd boiled the day before and kept in the fridge, split. Undaunted by previous failures, I surfed the Net and found two recipes I could work with: TIPS AND TRICKS TO MAKE FABULOUS ROSHOGOLLA/RASGULLA and Rasgulla recipe (Homemade rasgulla recipe).

This batch didn't split so good but, even then, the rasgullas came out fine! 

I think washing the paneer did some good. Although it's mentioned that it's used to remove the taste of the lime used to split it, it also works to soften the paneer and to remove any unwanted tastes or odours.
The other tip that was worthwhile was about the syrup and time of boiling.

Making my rasgullas was way easier than shown in the video but the young man is very cute! I'm so proud of myself and that's one more thing off my bucket list.
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Coming soon: Rasmalai!