Soft paneer balls simmered in sugar syrup and flavoured with rose water.

Steps

1. After making the paneer put it in a large bowl or on a plate and knead with the palm of the hand until it becomes soft and smooth.
2. Add the flour and bicarbonate of soda and knead for a few minutes.
3. Roll and shape the mixture into small balls.
4. Dissolve the sugar in the water over low heat. Boil to 220°F or soft ball stage.
5. Divide the syrup in two parts. Leave one aside and bring the other to boiling point and gently slip in cream cheese balls.
6. Simmer for 10 min, then cook slightly faster adding a little water to thin the syrup.
7. When the cheese balls (Ras Gullas) float under the surface, they are ready.
8. Drain and put them in the remaining syrup.
9. Sprinkle with rose water, allow to stand for a few hours before serving. Serve 4–6.