Has anyone made Rasgulla?

It's an Indian dessert made with paneer/flour/sugar syrup and rose water/cardomom/or other spiced water. My question is this, does it have to be cooked in a pressure cooker? I've seen it described both ways.
Here's a link:
http://indianfood.about.com/od/sweetsan ... sgulla.htm

Been eating a lot of Pakistani and Indian food lately.

I've never used one and my rasgulla taste pretty fine to me. You know you have them right when you get a little "squeak!" when you bite into them.

Hi Stuart. I thought you might have some information. I still make that matar paneer recipe you posted a while ago. My kids love it.

I was thinking of working out an Italian version of it, but summer ended too fast, tomatoes are gone. Maybe next year. But that basic concept of how to make the cheese is transportable to rasgulla (rasmali), you just need to knead it longer to get the texture right. I think it will work out fine for you just from boiling.