---------- Recipe via Meal-Master (tm) v8.00
  
       Title: Rassogolla (Cheese Balls in Syrup)
  Categories: Desserts, Indian
       Yield: 4 servings
  
     300 g  Paneer
     175 g  Ricotta cheese
     350 g  Sugar
   1 1/4 l  Water
  
   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
   
   1. Bring the milk to the boil, stirring constantly, over a high heat.
   Remove from heat.
   
   2. Combine the water and vinegar.
   
   3. 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.)
   
   4. Place three or four layers of cheesecloth in a sieve and strain the
   curdled milk through them. Ties 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
  
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