Ingredients:

For paneer:
Full cream milk - 4 cups
Lemon juice - 2 tbsp
Water - 1 1/2 tbsp



For syrup:

Water - 4 cups
Sugar - 1 1/2 cups
Cardamoms - 3



Method:

In a sauce pan, bring milk to a boil

Mix the lemon juice in water and add it to the milk above

Stir gently till the milk curdles and the whey separates completely

Place the curdled milk in a muslin cloth, run cold water over it to get rid of lemon's smell and taste

Squeeze the muslin cloth to take out the excess water and hang it for 30 minutes

Knead the crumbly paneer for around 7-10 minutes till it becomes a smooth dough

Make ping pong size balls out of it

In a separate saucepan, add water, sugar and cardamom and boil for 3 minutes

Reduce the heat to medium and add the rasgullas one by one. Do not overcrowd

Cover and cook for 10-15 minutes

Take out the rasgullas very carefully one by one from the syrup and place it in a bowl, add enough syrup to cover them completely

Let it cool at room temperature and refrigerate for 3-4 hours

Serve!!!