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Rassogolla (cheese Balls In Syrup)

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CATEGORY CUISINE TAG YIELD
Dairy Indian Desserts, Indian 4 Servings

INGREDIENTS

300 g Paneer
175 g Ricotta cheese
350 g Sugar
1 1/4 Water

INSTRUCTIONS

Rube 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.  *PANEER (Home-made cottage cheese) 3.5    litres milk
about 250ml warm  water about 5 Tbsp white vinegar  Bring the milk to
the boil, stirring constantly, over a high heat.  Remove from heat.
Combine the water and vinegar. Slowly add the  vinegar solution to the
boiled milk, stirring with a wooden spoon. As  soon as the milk
curdles, do not add any more. (The curd and whey  will separate.) Place
three or four layers of cheesecloth in a sieve  and strain the curdled
milk through them. Tie up the ends of the  cheesecloth and squeeze out
as much of the liquid as possible. Hang  it up to drain thoroughly.
Note: When adding the water and vinegar mixture to the milk, do not
add more than necessary as this tends to harden the paneer.  I.
Chaudhary Gold Coast Posted to EAT-L Digest 10 November 96  Date:  
Tue, 12 Nov 1996 10:10:15 +1000  From:    "I. Chaudhary"
<imranc@ONTHENET.COM.AU>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 399
Calories From Fat: 30
Total Fat: 3.5g
Cholesterol: 13.6mg
Sodium: 64.9mg
Potassium: 59.6mg
Carbohydrates: 89.7g
Fiber: 0g
Sugar: 87.5g
Protein: 5g


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