The Making Process
Heat the milk.
When it starts boiling add the vinegar.
Water will separate from milk, and paneer will come. Rinse the paneer with cold water.
Drain the water, and Squeeze the extra water.
Hang the paneer for 2 to 3 hrs in a muslin cloth.
Heat other ½ lit milk in a pan.
Add saffron to it.
Boil the milk till it becomes ⅓rd
Add some cardamoms to it
Add sugar and milkmaid to it, and Mix properly.
In a large pan add 1 cup of sugar and 4 to 5 cups of water. and Boil it.
Put some cardamom and saffron in it. The sugar syrup will be very thin.
Take the paneer on a flat plate. Add ½ tsp of sugar,½ tsp of baking powder.
Knead it with some pressure in it for at least 15 minutes. The dough should be very smooth.
Make small balls with it. There should not be any crack on the balls.
Put the balls on the boiling sugar syrup and cover it. Boil it for 10 minutes on a high flame.
Boil for another 15 minutes in low-medium flame. Don't open the lid in between.
Take a baking dish. Brush some ghee in it.
First, pour the thick saffron milk in it
Add the rosogollas in it. Again pour the saffron milk on the rosogullas.
Bake it for 20 minutes in the preheated oven. Baked rosogullas are ready.
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