- Method: firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. stir until the milk curdles keeping the flame on low to medium.do not boil further once water
- separates completely.drain the curdled milk over a cloth-lined over a colander. squeeze off the water completely,rinse off the curdled milk with fresh water to remove sourness from lemon juice.squeeze off the water completely. do not over squeeze, hang for
- hang for 1 hour making sure the water is drained completely, yet remain the moisture.after 1 hour, start to mash the paneer for 5 minutes.mash the paneer till it turns out smooth,now prepare small ball sized paneer and keep aside.
- cover and keep to prevent from drying. Sugar syrup:In a large vessel take 1 1/2cup sugar, 7.5cup water ,stir and dissolve the sugar completely,now boil the water for 5 minutes?drop in rolled paneer balls one by one into boiling sugar water,cover
- and boil for 10 minutes or until rasgulla doubles in size,now drop into ice-cold water immediately, to prevent from shrinking in size,once cooled completely, take into a serving bowl and pour the sugar syrup Enjoy
