MILK - 2 LITRES

firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally

1

LEMON JUICE - 2 TBSP

once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.

2

MILK CURDLES

stir until the milk curdles keeping the flame on low to medium. do not boil further once water separates completely.

3

CURDLED MILK

drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious

4

WATER - 1 CUP

rinse off the curdled milk with fresh water to remove sourness from lemon juice

5

REST - 1 HOUR

squeeze off the water completely. do not over squeeze as the moisture in  paneer will be lost. hang for 1 hour making sure the water is drained  completely, yet remain the moisture.

6

MASH LIGHTLY

after 1 hour, start to mash the paneer for 5 minutes

7

NO CRACKS

mash the paneer till it turns out smooth texture without any grains of  paneer. now prepare small ball sized paneer and keep aside. cover and  keep to prevent from drying.

8

SUGAR - 1 CUP

n a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom

9

STIR & DISSOLVE

stir and dissolve the sugar completely.

10

BOIL - 5 MINUTES

now boil the water for 5 minutes.

11

DROP SLOWLY

drop in rolled paneer balls one by one into boiling sugar water

12

BOIL - 10 MINUTES

cover and boil for 10 minutes or until rasgulla doubles in size

13

DROP - COLD WATER

now drop into ice-cold water immediately, to prevent from shrinking in size.

14

SUGAR WATER

once cooled completely, take into a serving bowl and pour in leftover sugar water.

15

READY TO EAT

finally, enjoy rasgulla chilled or as it is.

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