Cooked Cheese Balls in Rose Flavor Syrup

If you use untreated milk to make the paneer, you must skim off most of the RAhms. If the paneer is too oily, the balls may fall apart during cooking. Hang the fresh paneer or weigh it down with a weight until it is reasonably dry. However, a residual moisture should remain. Crumble the paneer on a clean countertop and knead with vigorous forward motions of the heels of your hands until it becomes smooth and soft and your hands feel greasy. Now break off walnut-sized pieces and form into balls, which must be perfectly round and smooth with no cracks. Now prepare a syrup. To do this, make the water as well as the sugar in a medium saucepan for 5 minutes. Pour half of the syrup into a suitable bowl. Add the rose water and let it cool. Put the saucepan with the other half of the syrup on the flame for another time and carefully pour in the balls. Leave enough space for them to swell. They will almost double in size. Adjust the flame so that the syrup boils gently. Close the saucepan and do 10 min until the balls swell. While boiling, sprinkle cold water on the balls 1-2 times, this will make them spongy and on the spot. Now gently spoon the meatballs one at a time into the cold syrup mold and set aside to cool. Serve 2 or 3 balls to each guest.

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