ADD WATER

firstly, get 2 litre to a boil stirring in between to prevent from burning.

1

ADD LEMON JUICE

add 2 tbsp lemon juice and give a stir. you will notice the milk starts to curdle.

2

WATER SEPARATES

add 1 more tbsp of lemon juice and stir until the milk curdles fully separating water.

3

DRAIN OFF

drain off the water over cheesecloth. you can use any clean cloth here

4

RINSE WELL

rinse with cold water to remove sourness and stop cooking.

5

SQUEEZE OFF

squeeze the paneer gently and hang for 1 hour.

6

CHENNA

now take the moist paneer and crumble gently.

7

KNEAD GENTLY

using the palm, start to knead gently

8

BRING TOGETHER

knead until the paneer mixture turns smooth without any grains. do not over-knead here as the rasgulla will turn hard.

9

MAKE BALL

pinch a small ball sized chenna and prepare smooth crack free balls.

10

 MOIST CLOTH 

keep the paneer ball aside and cover with a moist cloth

11

ADD SUGAR

firstly, in a large vessel, take 1½ cup sugar, 2 pods cardamom and 7½ cup water

12

SUGAR DISSOLVES

stir and dissolve sugar.

13

BOIL 

now boil the water for 5 minutes or until the syrup turns slightly sticky.

14

TRANSFER

drop in prepared paneer ball keeping the flame on high

15

COVER AND BOIL

cover and boil for 10 minutes or until the size of ball doubles.

16

DRAIN OFF

drain off the rasgulla immediately into ice-cold water to prevent from losing its shape.

17

READY 

finally, enjoy rasgulla with sugar syrup.

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