It can be called rasgullah (how most people say it), roshogollah (the correct bengali way to pronounce it) or "shada mishti" white sweet ( what my husband and my brother-in-laws call it).
A mouth-watering bangali dessert made the simplist way...
3 liters milk (mjölk eller gammaldags mjölk)
3 cups yogurt (filmjölk)
one tablespoon lemon (citrun)
2 teaspoons samolina powder
4cups suger/söcker
4 cups water/vatten
1. Put 3 liters of whole milk on the stove in medium heat and bring to a boil.
2. Stir every few seconds.
3. Once the milk rises, immidiately add 2 cups of yogurt very slowly and DO NOT stir while pouring the yogurt. Just stir once with the wooden spoon after pouring half the yogurt.
4. Add just one tablespoon of fresh lemon juice.
5. Let the pot of milk stay in low heat until all remaining portions of milk condenses and turns into paneer.
(You will clearly see the paneer and water seperate)
6. Strain the suspended milk and keep the chunks of paneer.
7. Keep the fresh paneer in cheesecloth or similar thin cloth and tigh it up in a sac, Let the remaining water drop, then squeeze the sac until no water comes out from the paneer. Let it cool in almost room temp.
8. Blend the paneer very well with 2 teaspoon samolina powder and blend the mixture until it is a smooth, soft dough.
9. Meanwhile, heat a pot water with sugar in high heat until a very thin syrup forms. Slightly thin is enough, make sure it is not thick!
9. Make 1.5 inch smooth balls from the paneer dough.
10. Gently put all the balls inside the hot pot of boiling sugar water (which should now become a thin syrup) and put the top on the pot. DO NOT PEEK.
11. Leave for 8 to 10min and the balls should become slightly larger. THe sweetness should go inside the paneer balls by now.
10. The roshogollahs should be ready. Turn off the stove. Serve gently in a large bowl, and let it cool to room temperature.
11. After they are cooled to room temperature, they are soft, sweet and perfectly ready to be served!
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