Rasgulla Recipe 

INGREDIENTS
FOR CHENNA / PANEER:

• 1 litre milk, full cream cows milk
• 2 tbsp lemon juice
• 1 cup water

 FORSUGAR SYRUP:

• 1½ cup sugar8
•  cups water

INSTRUCTIONS
CHENNA / PANEER RECIPE:

• firstly, in a thick bottomed pan add 1 litre milk.
• furthermorestir occasionally and get to a boil.
• additionally add lemon juice and stir well.a
• addmore lemon juice and stir till milk curdles completely.
• andimmediately drain the curdled milk into the hand kerchief.
• poura cup of water and clean the paneer as it has lemon juice in it.
• furthermore bring it together and squeeze off excess water.
• hangfor 30 minutes. or till all the water drains off completely.
• after30 minutes, start to knead the paneer.
• kneadpaneer till it turns out smooth without any grains of milk.
• furthermore make small balls of paneer and keep aside.

SUGAR SYRUP RECIPE:

• firstlyin a deep vessel take 1½ cup of sugar.
• furthermore add 8 glasses of water and stir well.
• boilthe syrup for 10 minutes on medium flame.
• afterthat, drop the prepared paneer balls into boiling sugar syrup.
• coverand boil for 15 minutes. the paneer balls will have doubled in size.
• furthermore keep aside till it cools completely and then refrigerate.
• finally serve rasgulla chilled or at room temperature garnished with few saffron strands.