Rasgulla

Oh so good!
These beauties are from Bangladesh!
Delicately sweet and so completely melt in your mouth!
Its best when eaten very very chilled. Just perfect for a hot sunny summer afternoon!

(Will yield about 8-9 rasgullas)
(Prep time: 1 hr + 6 hours chilling time)
Directions

Boil 4 cups of water with 1-1/2 cup of sugar in a wide pot. About 13" diameter is good.
The pot has to be big because the paneer balls when cooked will expand to almost double in size.
Throw in a few pods of cardamom and a stick of cinnamon.
Turn the heat off and let the spices steep while you prepare the paneer.

Next make paneer.
Here is an earlier post about it. All the instructions are there.
Make it using 4 cups of milk. The paneer has to be soft so don't use any heavy weight on it and just let it hang. After the paneer has been hanging for about 30 mins take it out on a flat surface and knead it with your fingers for a good 3-4 mins.
Doing this will break any large lumps of curds and you will end up with a smooth soft dough.
Tap it with some tissue paper to remove any left over drops of water.
Take small amounts of the dough, about 1 Tbs or so and shape it into round balls.
Make sure the surface has no big cracks and is smooth.
Now, back to the water. Bring it to a roaring boil and take out all the spices.
Depending on the size of the pot you can gently drop all the balls at once or do it in batches. Just keep the unused balls covered with a moist cloth.
They should have plenty of room to expand without touching each other.
Put the lid on the pot. Reduce heat to med high.
Cook covered for 15-20 mins. Turn off heat.
Bring it room temp before chilling it in the fridge for about 6 hours.
Awesome stuff!