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Rate this recipe 4.2/5 (18 Votes)


  • 2 bag milk
  • 2 cup sugar
  • 2 oz vinegar
  • 5 cups water
  • 1 tsp (level)- suji and 1/2 tsp all-purp flour
  • Keveda essence


Level of difficulty Average
Cost Average budget


Step 1

For syrup: Mix sugar and water and when it starts to boil put on min.

Step 2

Make paneer ( via milk and vinegar)and let it drip for 3 mins, then knead it by hand for 15 mins, till it becomes very smooth. Add suji mix to paneer when kneading.

Step 3

Make balls and put into the syrup, when it starts boiling turn to mark 4, and boil for 25 mins. Boil in a covered saucepan and keep them covered all the time while boiling. Only put 20 Rasgoole at a time for boiling.

Step 4

Close the heat and leave on stove for 10 mins, and take out when cold.

Step 5

For the next batch add 1/2 cup sugar and 1 cup water to the previous syrup.


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VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!


  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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