- Bring 1 litre of full cream milk to boil,add lemon juice / white vinegar 2- 3 tbsp mixed with some water or sufficient amount to split and curdle milk.strain the water and wash to remove lemon smell,let the paneer drain in a muslin cloth completely. Paneer is ready to use.
- knead the paneer to a smooth creamy dough.Make small patties and cover with a moist cloth and keep aside.
- For sugar syrup add 3cups of water to 3/4 cup sugar and bring to boil in a pan,after sugar dissolves completely let it boil for another 10 mins.
- Now add paneer patties to the sugar syrup( do shape the paneer once more in your palm before dropping in sugar syrup so as to remove any cracks). Boil paneer in sugar syrup over a medium flame for 20 mins minimum with lid closed.check for water after 10 mins , if required add more water.Your rasgullas will cook in sugar syrup and double in size.Remove from stove ,let it cool completely,add few drops of rosewater or elaichi powder ( 1 pinch) and refrigrate until completely cool. Cooling the rasgulla in Sugar syrup makes them spongy..
