Rasgulla

Paneer Preparation:

1. In a sauce pan, add in the milk and bring to a boil on low-medium heat. Stir at regular intervals to avoid burning the bottom of the pan.
2. When the milk comes to a boil, set heat to low and add in the lemon juice and stir until the milk is curdled completely.
3. Milk should curdle completely with the green watery whey. If the milk does not curdle, add ½ - 1 tablespoon of lemon juice and stir.
4. Pour the curdled milk in a cheese cloth or muslin lined strainer or bowl.
5. Pour cold water on the curdled milk to remove citrus taste and smell.
6. Squeeze the muslin cloth well with your hands to drain the excess water.
7. Now tie the muslin cloth and place a heavy weight on it for about 6-8 minutes. Or hang it for about 30 minutes.
8. After 30 minutes, take the paneer out from the cloth.
9. Place it in a bowl, knead well until it come together as a smooth dough for about 7-10 minutes.
10. Then take small portions out of the dough and roll it between your palms to a smooth round ball. Remember that the rasgullas will double in size when cooked.
11. Cover the paneer balls with a moist muslin cloth and keep aside.

Sugar syrup Preparation:

1. In a big wide pan, add in the ingredients mentioned in 'For sugar syrup'. Let it come to a rolling boil. Stir occasionally.
2. Then reduce heat to medium, add in the prepared paneer balls. Cover and cook for about 15 minutes on medium heat.
3. Remove from heat, take out the rasgullas carefully from the pan and place it in a large bowl.
4. Now pour enough sugar syrup into the bowl, just to cover the rasgullas.
5. Let it cool completely, then refrigerate for at-least 4 hours.
6. Serve chilled.

Yield: Makes 16-20 rasgullas